Italian Basil Chicken Cutlets (Print Version)
Juicy chicken with tomatoes, mozzarella, and basil, finished with a drizzle of balsamic glaze.
# Ingredients:
→ Chicken Preparation
01 -
2 large chicken breasts, horizontally halved into 4 cutlets
02 -
60 grams all-purpose flour
03 -
1 teaspoon garlic powder
04 -
Salt and freshly ground black pepper, to taste
→ Cooking and Toppings
05 -
2 tablespoons olive oil
06 -
150 grams cherry tomatoes, halved
07 -
115 grams fresh mozzarella, sliced or roughly torn
08 -
2 tablespoons fresh basil leaves, finely chopped
09 -
1 tablespoon balsamic glaze (optional, for finishing)
10 -
1 teaspoon olive oil
11 -
Salt and black pepper, to taste
# Instructions:
01 -
In a shallow dish, blend all-purpose flour with garlic powder and season generously with salt and black pepper.
02 -
Coat each chicken cutlet evenly in the seasoned flour, removing any excess.
03 -
Warm 2 tablespoons olive oil in a large skillet over medium heat. Sear the cutlets for 4 to 5 minutes per side until golden and fully cooked, reaching 74°C internal temperature. Remove and set aside.
04 -
In a bowl, toss cherry tomatoes with 1 teaspoon olive oil, salt, and black pepper.
05 -
Preheat the oven broiler. Arrange cooked cutlets on a baking sheet. Top each with seasoned tomatoes and mozzarella.
06 -
Broil for 2 to 3 minutes until the mozzarella melts and bubbles. Garnish with chopped basil and drizzle with balsamic glaze if desired. Serve immediately.
# Notes:
01 -
Ensure chicken is at room temperature before cooking for even browning.
02 -
Slice mozzarella as thinly as possible for better melting under the broiler.