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Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata

A delightful dish that combines crunchy, breaded chicken with creamy burrata and sweet roasted cherry tomatoes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and Breading
  • 4 pieces boneless, skinless chicken breasts, butterflied
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten For coating the chicken
  • 3/4 cup breadcrumbs (Italian-style or plain)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Roasted Tomatoes
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic, lightly crushed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Garnish
  • 8 oz burrata cheese, torn
  • Fresh basil leaves, for garnish
  • Optional: balsamic glaze (non-alcoholic)

Method
 

Roasting Tomatoes
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cherry tomatoes with olive oil, garlic, salt, and pepper.
  3. Roast for 20–25 minutes until blistered and juicy.
Preparing Chicken
  1. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, basil, garlic powder, salt, and pepper.
  2. Dredge each chicken cutlet in the flour, dip into the egg, and then coat in the breadcrumb mixture.
Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Pan-fry the chicken cutlets for 3–4 minutes per side until golden, crispy, and cooked through.
Serving
  1. Transfer the chicken to a serving platter.
  2. Spoon the roasted tomatoes over each cutlet.
  3. Tear the burrata over the warm chicken so it softens slightly.
  4. Garnish with fresh basil and drizzle with balsamic glaze if desired.
  5. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.