Name: Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts (sliced or pounded thin); 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup Italian-style breadcrumbs or panko; 1/4 cup grated Parmesan cheese; 1/2 tsp garlic powder; Salt and black pepper to taste; Olive oil (for frying); 1.5 cups cherry or grape tomatoes, halved; 1/4 cup fresh basil leaves, chopped or torn; 2 tbsp olive oil (for tomato mix); 1 tbsp balsamic vinegar or glaze; Salt and pepper to taste; 8 oz burrata cheese, torn into pieces; Optional: extra basil leaves, lemon wedges, crusty bread, or arugula salad

Jump to Recipe·Leave a Review

Italian Basil Chicken Cutlets with Tomato and Burrata Topping is a fresh, vibrant, and flavorful dish I love when I want something light yet satisfying. Crispy golden chicken cutlets are topped with juicy marinated tomatoes, creamy burrata, and fragrant basil—bringing together simple Italian ingredients in the best possible way.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but takes very little effort to make. The chicken is pan-fried to golden perfection, the tomato-basil topping bursts with summer flavor, and the burrata adds a rich, creamy finish. It’s a perfect meal when I want something elegant yet comforting, and it works equally well for a quick weeknight dinner or a casual dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken cutlets:

Boneless, skinless chicken breasts (sliced or pounded thin)
All-purpose flour
Eggs
Italian-style breadcrumbs or panko
Grated Parmesan cheese
Garlic powder
Salt and black pepper
Olive oil (for frying)

For the tomato and burrata topping:

Cherry or grape tomatoes, halved
Fresh basil leaves, chopped or torn
Olive oil
Balsamic vinegar or glaze
Salt and pepper
Burrata cheese (torn into pieces)

For serving (optional):

Extra basil leaves
Lemon wedges
Crusty bread or arugula salad on the side

Directions

I start by slicing the chicken breasts into cutlets or pounding them evenly. I season them with salt, pepper, and garlic powder.
I set up a breading station with flour in one bowl, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
I dredge each chicken cutlet in flour, dip it in egg, then coat it well in the breadcrumb mixture.
I heat olive oil in a large skillet over medium heat and fry the cutlets for 3–4 minutes per side, until golden brown and cooked through. Then I set them on a wire rack or paper towels.
While the chicken cooks, I toss the halved tomatoes with olive oil, balsamic, basil, salt, and pepper in a bowl.
I top each warm chicken cutlet with a spoonful of the tomato mixture and a few pieces of burrata. The heat from the chicken softens the cheese slightly.
I garnish with extra basil and serve immediately.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes from start to finish. It’s fast, fresh, and full of flavor.

Variations

I swap burrata for fresh mozzarella or goat cheese if I don’t have burrata on hand.
I add crushed red pepper flakes to the tomato mix for a bit of heat.
I use sun-dried tomatoes in colder months when fresh ones aren’t as flavorful.
I drizzle with balsamic glaze right before serving for extra richness.
I serve it over arugula or pasta for a heartier plate.

storage/reheating

I store leftover chicken cutlets and tomato topping separately in the fridge for up to 3 days. To reheat, I warm the chicken in a 350°F oven until crispy again (about 10 minutes). I top with fresh tomatoes and burrata just before serving—never reheat burrata or it will lose its texture.

FAQs

What is burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is soft, creamy stracciatella. I love it for its rich, delicate texture.

Can I bake the chicken instead of frying?

Yes, I bake the breaded cutlets at 425°F (220°C) on a greased baking sheet for about 20–25 minutes, flipping once for even crispiness.

What kind of tomatoes work best?

I use cherry or grape tomatoes because they’re sweet and juicy, but chopped heirloom or Roma tomatoes also work well.

Can I make this ahead of time?

I make the chicken ahead and reheat it, but I wait to add the tomato and burrata topping until just before serving to keep everything fresh and vibrant.

Is this gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs and flour substitutes. Everything else is naturally gluten-free.

Conclusion

Italian Basil Chicken Cutlets with Tomato and Burrata Topping is one of my favorite meals when I want something simple yet beautiful. The crispy chicken, juicy tomatoes, creamy burrata, and fresh basil come together in a way that feels rustic and refined all at once. Whether I’m cooking for family or guests, this dish never fails to impress.

Italian Basil Chicken Cutlets with Tomato and Burrata Topping

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian Basil Chicken Cutlets with Tomato and Burrata Topping is a fresh and elegant dish featuring crispy breaded chicken cutlets topped with juicy marinated tomatoes, creamy burrata, and fragrant basil. It’s a vibrant, flavorful meal perfect for weeknights or entertaining.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Italian
Diet: Halal

Ingredients

2 boneless, skinless chicken breasts (sliced or pounded thin)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian-style breadcrumbs or panko
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and black pepper to taste
Olive oil (for frying)
1.5 cups cherry or grape tomatoes, halved
1/4 cup fresh basil leaves, chopped or torn
2 tbsp olive oil (for tomato mix)
1 tbsp balsamic vinegar or glaze
Salt and pepper to taste
8 oz burrata cheese, torn into pieces
Optional: extra basil leaves, lemon wedges, crusty bread, or arugula salad

Cook Mode Prevent your screen from going dark

Instructions

Slice or pound chicken into cutlets and season with salt, pepper, and garlic powder.
Set up breading station: flour in one bowl, eggs in another, and breadcrumbs mixed with Parmesan in a third.
Dredge chicken in flour, dip in egg, and coat with breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Transfer to wire rack or paper towels.
In a bowl, mix tomatoes, basil, olive oil, balsamic, salt, and pepper. Let sit while chicken cooks.
Top warm chicken with tomato mixture and pieces of burrata. Garnish with extra basil and serve immediately.