Italian Basil Chicken Cutlets with Tomato and Mozzarella (Print version)
Crisp Italian basil chicken cutlets topped with juicy tomatoes, melted mozzarella, fresh basil, and a light balsamic glaze.
# Ingredients:
For the chicken
01 -
2 large boneless skinless chicken breasts, sliced horizontally into 4 cutlets
02 -
1/2 cup (60 g) all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper, divided
06 -
2 tablespoons olive oil, plus more if needed
For the topping
07 -
1 cup (150 g) cherry tomatoes, halved
08 -
1 teaspoon olive oil
09 -
4 oz (115 g) fresh mozzarella, sliced thin or torn
10 -
1/4 cup fresh basil leaves, chopped or torn
11 -
1 tablespoon balsamic glaze, optional
# Instructions:
01 -
Stir the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a shallow dish.
02 -
Pat the cutlets dry. Press each piece into the seasoned flour on both sides, then shake off the excess so the coating is thin.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, until golden and the center reaches 165°F. Transfer to a baking sheet.
04 -
Toss the halved cherry tomatoes with 1 teaspoon olive oil, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper.
05 -
Preheat the broiler. Spoon the tomatoes over the cutlets and add mozzarella. Broil for 2-3 minutes, watching closely, until the cheese is melted and bubbling.
06 -
Scatter fresh basil over the hot cutlets and drizzle lightly with balsamic glaze if using. Serve immediately.
# Good to know:
01 -
Best served immediately after broiling while the mozzarella is soft.
02 -
Fresh mozzarella should be patted dry before broiling to prevent excess moisture.
03 -
Chicken is fully cooked when it reaches 165°F in the thickest part.