Italian Basil Chicken (Print Version)
Crispy basil chicken cutlets with fresh tomato, burrata, and balsamic glaze. Easy, fresh, and packed with flavor!
# Ingredients:
→ Chicken Cutlets
01 -
4 chicken breasts, pounded thin
02 -
3 eggs, whisked
03 -
0.5 cup all-purpose flour
04 -
1.5 cups Italian-style panko breadcrumbs
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
Oil for shallow frying
→ Tomato Basil Topping
08 -
2 cups cherry tomatoes
09 -
1.5 cups fresh basil leaves, sliced into thin strips
10 -
2 tbsp olive oil
11 -
3 cloves garlic, minced
12 -
0.5 tsp kosher salt
13 -
0.25 cup dry white wine
14 -
1 tsp lemon juice
15 -
1 tsp lemon zest
→ Serving
16 -
1 burrata, torn into pieces
17 -
2 tbsp balsamic glaze
# Instructions:
01 -
Place each chicken breast between plastic wrap and use a meat mallet to pound to an even thickness. Season with kosher salt and black pepper.
02 -
Set up three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken cutlet in flour, shake off the excess, dip into the egg, then coat with breadcrumbs.
03 -
Heat oil in a cast-iron skillet to 325°F. Fry each cutlet for 2-3 minutes per side, or until golden and crispy. Remove and drain on paper towels.
04 -
In the same skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, until they begin to blister. Add the minced garlic and salt, cooking for an additional minute. Pour in the white wine to deglaze the pan, stirring to incorporate the flavors. In a bowl, mix the tomato mixture with the basil, lemon juice, and zest.
05 -
Arrange the crispy chicken cutlets on a serving plate. Top with the tomato basil mixture and pieces of burrata, then drizzle with balsamic glaze.