Description
Crispy chicken cutlets topped with a fresh tomato mixture and creamy burrata, creating a flavorful Italian-inspired dish with a perfect balance of textures.
Ingredients
- 2 large chicken breasts, halved and pounded thin
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil (for topping)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt (for topping)
- 1/4 teaspoon black pepper (for topping)
- 1 ball burrata cheese
- Fresh basil leaves for garnish
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Set up breading station: flour, beaten eggs, and breadcrumb mixture with Parmesan, basil, and garlic powder.
- Dredge chicken in flour, dip in eggs, then coat with breadcrumb mixture.
- Heat olive oil and fry chicken for 4–5 minutes per side until golden and cooked through.
- In another pan, sauté garlic in olive oil, then add tomatoes, oregano, salt, and pepper. Cook until softened.
- Place cooked chicken on a plate and top with tomato mixture.
- Tear burrata and place over chicken, letting it melt slightly.
- Garnish with fresh basil and serve immediately.
Notes
- Press breadcrumbs היטghtly to ensure coating sticks.
- Do not overcrowd pan when frying.
- Use fresh burrata for best creamy texture.
- Serve immediately for best crispiness.
- Can bake instead of fry for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
