Description
Crisp Parmesan-panko chicken cutlets are topped with juicy blistered tomatoes, creamy burrata, fresh basil, lemon zest, and a glossy balsamic drizzle for an easy Italian-inspired dinner that feels special enough for entertaining.
Ingredients
For the Chicken Cutlets
1 1/2 lb (680 g) boneless, skinless chicken breasts
1/2 cup (60 g) all-purpose flour
2 large eggs
1 cup (100 g) panko breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil, plus more as needed
For the Blistered Tomatoes
2 cups (300 g) cherry tomatoes
1 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For the Creamy Burrata
8 oz (225 g) burrata cheese
1 tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp black pepper
For the Balsamic Drizzle
1/4 cup (60 ml) balsamic vinegar
1 tsp honey
For Garnishing
1/2 cup fresh basil leaves
1 tbsp grated Parmesan
1 tsp lemon zest
1 tbsp extra-virgin olive oil
Instructions
1. Slice each chicken breast horizontally into thinner cutlets. Place the cutlets between sheets of parchment paper and gently pound them until they are evenly thick, about 1/2 inch (1.25 cm).
2. Pat the chicken dry with paper towels. Place the flour in one shallow bowl and beat the eggs in a second bowl until smooth.
3. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.
4. Dip each chicken cutlet into the flour, shaking off any excess. Dip it into the beaten eggs, then press it firmly into the Parmesan-panko mixture so both sides are evenly coated.
5. Heat the olive oil in a large skillet over medium heat. Carefully add the breaded chicken cutlets without overcrowding the pan.
6. Cook for 4–5 minutes per side, working in batches if necessary, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).
7. Transfer the cooked chicken to a paper towel-lined plate or wire rack and let it rest for a few minutes.
8. Using the same skillet, add 1 tbsp olive oil and the cherry tomatoes. Cook over medium-high heat for 4–6 minutes, shaking the pan occasionally, until the tomatoes blister, soften, and release some of their juices.
9. Add the sliced garlic, dried oregano, salt, and black pepper. Cook for another 1–2 minutes until the garlic is fragrant and the tomatoes are juicy.
10. Add the balsamic vinegar and honey to a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 3–5 minutes, stirring occasionally, until slightly reduced and glossy. Remove from the heat and let cool slightly.
11. Gently tear the burrata into large pieces, or leave it whole for serving. Drizzle with extra-virgin olive oil and lemon juice, then season lightly with black pepper.
12. Arrange the golden chicken cutlets on a large serving platter. Spoon the warm blistered tomatoes over and around the chicken.
13. Tear the creamy burrata over the warm chicken and tomatoes, allowing the soft center to spread naturally.
14. Drizzle the balsamic reduction lightly over the chicken, tomatoes, and burrata. Add a little extra-virgin olive oil.
15. Scatter the fresh basil leaves, grated Parmesan, and lemon zest over the top.
16. Serve immediately while the chicken is crisp and golden, the tomatoes are warm and juicy, and the burrata is creamy.
Notes
Pound the chicken evenly so the cutlets cook at the same rate. Firmly press the Parmesan-panko mixture onto the chicken to help create an even, crisp coating. Cook the chicken in batches if necessary so the skillet is not overcrowded. Use medium heat so the coating becomes golden while the chicken cooks through. The chicken should reach 165°F (74°C) in the thickest part. Place cooked chicken on a wire rack rather than stacking the pieces to help keep the crust crisp. Prepare the burrata just before serving for the best creamy texture. Watch the balsamic reduction carefully because it can thicken quickly as it cools. Store-bought chicken cutlets can be used instead of slicing chicken breasts. Fresh mozzarella can be substituted for burrata. Grape tomatoes can be used instead of cherry tomatoes. The chicken can be breaded several hours ahead and refrigerated until ready to cook. Serve with arugula salad, roasted vegetables, crispy potatoes, warm crusty bread, simple pasta, or a fresh tomato and cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian