Description
Discover how to make delicious Italian basil chicken cutlets naturally at home. Perfect for a quick and flavorful dinner!
Ingredients
Scale
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
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.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg