Crispy golden chicken cutlets topped with juicy roasted tomatoes, creamy burrata, fresh basil, and a sweet-tangy balsamic glaze. This Italian-inspired dish is simple enough for a weeknight dinner but beautiful enough to serve to guests.
Servings
4 servings
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Chicken Cutlets
4 boneless, skinless chicken breasts
½ cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup Italian-seasoned breadcrumbs
½ cup finely grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil, for cooking
For the Roasted Tomatoes
2 cups cherry or grape tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar
For the Topping
8 oz (225 g) burrata cheese
½ cup fresh basil leaves
¼ cup balsamic glaze
1 tablespoon extra-virgin olive oil
Freshly cracked black pepper
Pinch of flaky sea salt, optional
Instructions
- Prepare the Chicken
Place each chicken breast between two pieces of parchment paper or plastic wrap.
Using a meat mallet, gently pound the chicken until each piece is about ¼–½ inch thick.
If the breasts are very large, slice them horizontally first to create thinner cutlets.
Pat the chicken dry with paper towels.
Season lightly with salt and black pepper.
- Set Up the Breading Station
Prepare three shallow bowls.
Bowl 1: Add the flour.
Bowl 2: Whisk together the eggs and 1 tablespoon water.
Bowl 3: Combine the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
Coat each chicken cutlet in flour, shaking off the excess.
Dip into the egg mixture.
Finally, press firmly into the breadcrumb-Parmesan mixture, making sure both sides are well coated.
Place the breaded chicken on a clean plate and let it rest for about 5 minutes. This helps the coating adhere better during cooking.
3. Roast the Tomatoes
Preheat the oven to 425°F (220°C).
Place the tomatoes on a baking sheet or small roasting dish.
Add olive oil, minced garlic, Italian seasoning, salt, black pepper, and balsamic vinegar.
Toss until everything is evenly coated.
Roast for 15–18 minutes, until the tomatoes soften, blister, and begin releasing their juices.
Set aside.
4. Cook the Chicken Cutlets
While the tomatoes roast, heat 3 tablespoons olive oil in a large skillet over medium to medium-high heat.
Once the oil is hot, carefully add the breaded chicken cutlets.
Depending on the size of your skillet, cook in batches so the chicken doesn’t become overcrowded.
Cook for approximately 3–5 minutes per side, depending on thickness, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked cutlets to a wire rack or paper towel-lined plate.
5. Add the Burrata
Arrange the crispy chicken cutlets on a serving platter.
Break the burrata into pieces and gently place it over the warm chicken.
The warmth of the chicken will slightly soften the burrata, creating an incredibly creamy topping.
6. Add Roasted Tomatoes & Basil
Spoon the warm roasted tomatoes and their flavorful juices over and around the chicken.
Scatter fresh basil leaves over the top.
For larger basil leaves, tear them gently by hand rather than chopping them too finely.
7. Finish with Balsamic Glaze
Drizzle the balsamic glaze over the chicken, burrata, and roasted tomatoes.
Finish with a small drizzle of extra-virgin olive oil, freshly cracked black pepper, and a pinch of flaky sea salt if desired.
Serve immediately while the chicken is crisp and the burrata is creamy.
What to Serve With It
This dish pairs beautifully with:
Arugula salad
Italian green salad
Garlic bread
Roasted asparagus
Grilled zucchini
Sautéed spinach
Crispy potatoes
Pasta
Lemon herb rice
Cauliflower rice
Roasted broccoli
For a lighter meal, serve it with a simple arugula, lemon, and olive oil salad.
Recipe Tips
Pound the chicken evenly
Uniform thickness helps the chicken cook evenly without drying out.
Don’t skip the resting time
Letting the breaded chicken rest for a few minutes helps the coating stay attached during frying.
Make sure the oil is hot
If the oil isn’t hot enough, the breadcrumbs can absorb too much oil and become greasy.
Don’t overcrowd the skillet
Cook in batches if necessary. Overcrowding lowers the temperature and prevents proper browning.
Use fresh burrata
Burrata is at its best when fresh and creamy. Add it immediately before serving.
Don’t overcook the chicken
Thin cutlets cook quickly. Use a thermometer and remove them when they reach 165°F (74°C).
Add the balsamic glaze at the end
The glaze is best drizzled over the finished dish rather than cooked for a long time.
Easy Substitutions
No burrata?
Use fresh mozzarella, bocconcini, or stracciatella.
No chicken breasts?
Thin chicken cutlets or chicken tenderloins can be used.
Want gluten-free?
Use gluten-free flour and certified gluten-free breadcrumbs.
Want a lower-carb version?
Replace the flour and breadcrumbs with a low-carb breading of your choice, or pan-sear the chicken without breading.
No fresh basil?
Use a small amount of fresh parsley or basil pesto.
No cherry tomatoes?
Use chopped Roma tomatoes or another ripe tomato variety.
No balsamic glaze?
Simmer balsamic vinegar gently until reduced and syrupy, then cool slightly before drizzling.
Storage & Reheating
Refrigerator
Store chicken, roasted tomatoes, and burrata separately in airtight containers for up to 3 days.
Reheating
For the crispiest chicken, reheat in an oven or air fryer at 375°F (190°C) until heated through.
Avoid microwaving the fully assembled dish because the breading can become soft and the burrata may heat unevenly.
Burrata
Add fresh burrata only after reheating the chicken.
Freezing
The breaded cooked chicken can be frozen, but burrata and roasted tomatoes are best prepared fresh.
Approximate Nutrition
Per serving, including chicken, breading, roasted tomatoes, burrata, and balsamic glaze:
Calories: ~650–700
Protein: ~55–60 g
Fat: ~35–40 g
Carbohydrates: ~30–35 g
Fiber: ~2–3 g
Net Carbs: ~28–33 g
Sugar: ~7–9 g
Nutrition is an estimate and varies according to chicken size, amount of oil absorbed during cooking, breadcrumbs, burrata, and balsamic glaze used.
Allergen & Nut Information
Contains:
Milk/Dairy: Parmesan and burrata
Eggs: Used in the breading
Wheat/Gluten: All-purpose flour and traditional breadcrumbs
Nuts:
No nuts are required in this recipe.
Important:
Some Italian-seasoned breadcrumbs, pesto products, and packaged balsamic glazes may contain or be produced around tree nuts. Always check the ingredient label if cooking for someone with a nut allergy.
Gluten-Free:
The standard recipe is not gluten-free because of the flour and breadcrumbs. Use certified gluten-free alternatives if needed.
Dairy-Free:
For a dairy-free version, omit Parmesan and replace burrata with a suitable dairy-free mozzarella-style alternative.
Recipe Q&A
Q: Can I bake the chicken instead of frying it?
Yes. Place the breaded chicken on a lightly oiled baking sheet and bake at 425°F (220°C) until golden and the internal temperature reaches 165°F (74°C). For extra browning, lightly spray the breading with olive oil before baking.
Q: Can I use an air fryer?
Yes. Air-fry the breaded cutlets at approximately 390°F (200°C) until golden and cooked through, flipping halfway. Exact time depends on thickness.
Q: Can I prepare the chicken ahead of time?
Yes. You can bread the chicken several hours ahead and refrigerate it covered until ready to cook.
Q: Can I use mozzarella instead of burrata?
Absolutely. Fresh mozzarella is an excellent substitute, although burrata provides a softer, creamier center.
Q: What is burrata?
Burrata is a fresh Italian cheese made with mozzarella on the outside and a creamy mixture of stracciatella and cream inside.
Q: Can I use regular balsamic vinegar?
Yes, but balsamic glaze is thicker and sweeter. If using regular balsamic vinegar, reduce it first for a more concentrated flavor.
Q: Can I use dried basil?
Fresh basil is strongly recommended for this dish, but dried basil can be used in the tomato mixture if fresh basil isn’t available.
Q: Why is my chicken breading falling off?
The chicken may have been too wet, or the coating wasn’t pressed firmly enough. Pat the chicken dry, shake off excess flour, and press the breadcrumbs firmly onto the cutlet.
Q: How do I keep the chicken crispy?
Don’t cover the chicken immediately after frying. Place it on a wire rack so steam can escape and the crust stays crisp.
Q: Can I make this recipe low-carb?
Yes. Skip the traditional flour and breadcrumbs and use a suitable low-carb coating, or simply season and pan-sear the chicken.
Q: Can I make this recipe gluten-free?
Yes. Use gluten-free flour and certified gluten-free breadcrumbs, and check all packaged ingredients for cross-contact warnings.
Q: Can I use chicken thighs?
Yes, although boneless skinless thighs are thicker and may require additional cooking time. Pound them slightly if needed.
Q: Can I prepare the tomatoes ahead of time?
Yes. Roast them earlier in the day and refrigerate them. Warm gently before assembling the dish.
Q: What makes this dish special?
The combination of crispy Parmesan chicken, juicy roasted tomatoes, creamy burrata, fragrant fresh basil, and tangy-sweet balsamic glaze gives every bite a perfect mix of crunch, creaminess, acidity, and freshness.
