Italian basil chicken cutlets

Imagine sinking your teeth into perfectly crispy, golden-brown chicken cutlets topped with a vibrant tomato-basil mixture and creamy burrata that melts in your mouth. These Italian basil chicken cutlets combine classic Italian flavors with simple cooking techniques to create an impressive yet approachable dish. The aromatic combination of fresh basil, blistered tomatoes, and garlic creates an irresistible aroma that will transport you straight to an Italian countryside. You’ll learn how to achieve the perfect crispy exterior while keeping the chicken tender and juicy, plus how to make a fresh, bright topping that elevates this dish to restaurant quality.

Why You’ll Love This Recipe

These Italian basil chicken cutlets strike the perfect balance between comfort food and elegant dining. The contrast between the crispy, golden panko crust and the juicy chicken interior creates a delightful textural experience that’s impossible to resist. What makes this dish truly special is the fresh tomato-basil topping that adds brightness and acidity to cut through the richness of the fried cutlets.

This recipe is perfect for both weeknight dinners and special occasions. The preparation is straightforward, requiring simple ingredients and techniques that even novice cooks can master. The vibrant colors of the dish—golden cutlets, ruby-red tomatoes, emerald basil, and creamy white burrata—create a feast for the eyes as well as the palate.

The finishing touch of balsamic glaze adds a sweet-tart complexity that brings all the flavors together harmoniously. Even better, you can prepare components ahead of time, making this an excellent option for entertaining or meal planning.

Ingredients List for the Italian Basil Chicken Cutlets

These ingredients combine Italian culinary traditions with fresh, vibrant flavors. The combination of crispy breaded chicken, aromatic herbs, and creamy burrata creates a perfect harmony of textures and tastes.

For the Chicken Cutlets:

• 4 chicken breasts, pounded thin
• 3 eggs, whisked
• ½ cup all-purpose flour
• 1½ cups Italian-style panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Oil for shallow frying

For the Tomato Basil Topping:

• 2 cups cherry tomatoes
• 1½ cups fresh basil leaves, sliced into thin strips (chiffonade)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp kosher salt
• 1 tsp lemon juice
• 1 tsp lemon zest

For Serving:

• 1 burrata, torn into pieces
• 2 tbsp balsamic glaze

Pro Tips

Achieving restaurant-quality Italian basil chicken cutlets at home comes down to mastering a few critical techniques:

Proper Pounding: Ensure your chicken breasts are evenly pounded to about ¼-inch thickness. This ensures they cook quickly and evenly without drying out. Use gentle, even pressure with your meat mallet rather than forceful strikes to prevent tearing the meat.

Temperature Control: The oil temperature is crucial for perfectly crispy cutlets. If your oil is too hot, the breading will burn before the chicken cooks; too cool, and the breading will absorb excess oil and become soggy. Use a kitchen thermometer to maintain 325°F, or test by dropping a small piece of breadcrumb into the oil – it should bubble steadily but not violently.

Don’t Crowd the Pan: Fry only 1-2 cutlets at a time, depending on your pan size. Overcrowding lowers the oil temperature and creates steam, resulting in soggy rather than crispy cutlets. Patience here yields significantly better results – those extra few minutes make all the difference in achieving the perfect golden crust.

Instructions

Step 1: Prepare the Chicken

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.

Step 2: Bread the Chicken

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.

Step 3: Fry the Cutlets

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.

Step 4: Make the Tomato Basil Topping

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, stirring to incorporate the flavors. In a bowl, mix the tomato mixture with the basil, lemon juice, and zest.

Step 5: Serve

Arrange the crispy chicken cutlets on a serving plate. Top with the tomato basil mixture and pieces of burrata, then drizzle with balsamic glaze.

Variations

Eggplant Option: For a vegetarian twist on these Italian basil chicken cutlets, substitute thick slices of eggplant for the chicken. Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture before breading and frying. The eggplant provides a meaty texture while absorbing all the wonderful flavors of the dish.

Healthier Baked Version: Transform this into a lighter meal by baking the breaded cutlets instead of frying. Place the breaded chicken on a wire rack over a baking sheet and spray with olive oil. Bake at 425°F for 15-20 minutes, flipping halfway through. While not quite as crispy as the fried version, this method significantly reduces the calorie count while maintaining delicious flavor.

Gluten-Free Adaptation: Make this dish gluten-free by substituting the all-purpose flour with rice flour and using gluten-free panko breadcrumbs. The texture remains impressively similar, and the flavor profile stays intact, making this a great option for those with gluten sensitivities.

Storage and Serving

Storage: Store leftover Italian basil chicken cutlets in an airtight container in the refrigerator for up to 3 days. To maintain maximum crispiness, store the cutlets separate from the tomato basil topping and burrata. When reheating, place the cutlets on a wire rack in a 350°F oven for 10-15 minutes rather than using a microwave, which would make them soggy.

Freezing: You can freeze the breaded, uncooked chicken cutlets for up to 3 months. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the frying time.

Serving Suggestions: These versatile cutlets pair beautifully with several sides. Serve alongside a simple arugula salad dressed with lemon and olive oil for a light meal. For a heartier option, pair with garlic roasted potatoes or a side of lemon butter pasta. They also make excellent sandwiches on ciabatta bread with some fresh greens and additional burrata.

FAQs

Can I make these Italian basil chicken cutlets ahead of time?
Yes! You can bread the chicken up to 24 hours in advance and store in the refrigerator. The tomato-basil mixture can also be prepared several hours ahead, though add the fresh basil just before serving to maintain its vibrant color and flavor.

What’s the best substitute for burrata?
If you can’t find burrata, fresh mozzarella makes an excellent substitute. For a different but complementary flavor, try ricotta or even a sprinkle of good quality parmesan.

Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for this dish. Dried basil won’t provide the same bright, aromatic quality that makes this dish special. If fresh basil is unavailable, consider fresh parsley with a small amount of dried basil for flavor.

How do I know when the oil is the right temperature without a thermometer?
Drop a small piece of bread into the oil. If it sizzles gently and turns golden brown in about 60 seconds, your oil is at the right temperature (around 325°F). If it browns too quickly or burns, the oil is too hot.

Is there a non-dairy version of this recipe?
Absolutely! Skip the burrata and instead finish the dish with a drizzle of high-quality extra virgin olive oil and an extra squeeze of lemon. You might also consider adding some nutritional yeast to the breadcrumb mixture for a savory, cheese-like flavor.

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