Italian Basil Chicken Cutlets

These Italian Basil Chicken Cutlets topped with juicy tomatoes and creamy mozzarella are a vibrant weeknight upgrade that will make you feel like you are dining in a cozy trattoria. This dish is quick to make and turns simple ingredients into something truly special with just a handful of pantry staples and a pop of fresh basil.

I love serving these cutlets when tomato season rolls in and there is always a scramble to get the last juicy bite straight from the pan. My family devours this every single time I make it and it is the dish I turn to when I want a hit of fresh basil to brighten up any night.

Ingredients

• Chicken breasts: Sliced horizontally for even cooking and the perfect golden crust
• All purpose flour: Creates a crisp coating that locks in the juices
• Garlic powder: Gives the cutlets a savory punch choose a fresh and fragrant jar for the best flavor
• Salt and black pepper: Essential for seasoned chicken
• Olive oil: For pan frying pick a fresh bottle with grassy notes
• Cherry tomatoes: Bring bright color and tart sweetness look for ripe ones that feel firm but give slightly
• Fresh mozzarella cheese: Melts beautifully and adds creamy richness choose whole milk mozzarella for best results
• Fresh basil leaves: Add a pop of herbal flavor snip them just before serving for vibrancy
• Balsamic glaze (optional): Adds a tangy finish use a thick aged glaze for maximum impact

Instructions

Prepare the Coating:

Combine flour garlic powder salt and black pepper in a shallow dish Mix thoroughly so the seasoning is even throughout the flour This mixture is the key to building a light flavorful shell on the cutlets

Coat the Chicken:

Press each chicken piece into the flour mixture covering both sides Tap gently to shake off extra flour so you get a thin even layer This prevents the crust from falling off during cooking

Cook the Chicken:

Warm olive oil in a large skillet over medium heat When the oil shimmers add the chicken Lay pieces down away from you to avoid splatters Let them cook undisturbed for about four to five minutes until a deep golden crust forms Flip and cook for another four to five minutes or until chicken is cooked through The goal is juicy meat with a crisp shell Remove the chicken and set aside on a plate or rack

Prepare the Tomatoes:

In a bowl add cherry tomatoes and drizzle with olive oil Sprinkle with salt and pepper Toss gently with your hands so each tomato is glistening and well seasoned This little step is worth it because the tomatoes roast into sweet juicy gems under the broiler

Broil the Chicken:

Set your oven broiler to high Line a baking sheet with parchment or lightly oil it Place cooked chicken flat on the sheet Spoon tomatoes evenly over the cutlets Top with mozzarella making sure each piece is generously covered

Melt and Serve:

Place under broiler for two or three minutes Watch closely as the cheese starts to melt and bubble Remove from oven once it is gooey and the tomatoes look roasted Scatter fresh chopped basil over the top and drizzle with balsamic glaze if you want Serve while hot for maximum melty goodness

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I remember my grandmother’s tiny window box garden and how we would always sprinkle basil on everything straight from her plants.

Storage Tips

Let leftovers cool then store in an airtight container in the fridge for up to two days. To reheat warm in a low oven or microwave just until heated through to keep the cheese melty and the chicken juicy. Avoid freezing as the fresh cheese and tomatoes can become watery.

Ingredient Substitutions

Try boneless turkey cutlets instead of chicken for a leaner twist. If you do not have cherry tomatoes regular tomatoes chopped into bite sized pieces work well. Use part skim mozzarella to lighten it up though you will sacrifice a bit of richness. Dried basil is fine in a pinch but nothing beats fresh.

Serving Suggestions

Pair with a simple green salad dressed with lemon and olive oil or serve atop creamy polenta for a heartier meal. Add crisp bread or garlic toast to soak up any juices left on the plate. This is also delicious with a big handful of peppery arugula on top for extra freshness.

Cultural and Historical Context

Inspired by classic Caprese salad this recipe brings the best flavors of Italy into one satisfying main dish. The combination of tomato mozzarella and basil hails from southern Italy and celebrates summer produce. I always think of this dish as a taste of Italian sunshine on even the coldest night.

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I hope this recipe makes you as happy as it does me and maybe inspires you to toss a few basil plants into your own window box.

Frequently Asked Questions

→ Can I use store-bought mozzarella instead of fresh?

Yes, store-bought mozzarella works well, but fresh provides a creamier texture and richer flavor.

→ How do I know when the chicken is cooked through?

The chicken is done when golden on both sides and reaches an internal temperature of 165°F (74°C).

→ Is balsamic glaze necessary?

The glaze is optional but adds a sweet tang that complements the dish beautifully. Try without it if preferred.

→ Can other herbs replace basil?

Fresh basil is classic, but oregano or parsley can substitute for a slightly different herbal note.

→ What side dishes pair well with this meal?

Pair with a simple green salad, roasted vegetables, or garlic bread for a complete Italian dinner.