Crispy Chicken with Burrata

Golden crispy chicken cutlets topped with blistered tomatoes and creamy burrata create an irresistible combination that brings authentic Italian flavors directly to your dinner table. This visually stunning dish balances contrasting textures perfectly—the satisfying crunch of perfectly fried chicken against luscious burrata that slowly melts into vibrant tomato topping. The final drizzle of balsamic glaze adds sophisticated sweet tanginess that elevates this meal from ordinary to restaurant quality with minimal effort.

I discovered this magnificent combination during a summer cooking class in Tuscany where our instructor emphasized that perfect Italian cooking relies on quality ingredients prepared simply. After returning home, this recipe became my signature dish for dinner parties where guests consistently request the recipe before leaving. The visual impact when burrata slowly melts over the colorful tomato topping creates that perfect moment of anticipation before the first delicious bite.

Quality Ingredients

• Boneless chicken breasts: Provide perfect foundation that becomes exceptionally tender when properly pounded and breaded before frying to golden perfection.
• Italian panko breadcrumbs: Create superior crunch and texture compared to regular breadcrumbs while maintaining traditional Italian flavors throughout.
• Fresh cherry tomatoes: Deliver natural sweetness and vibrant color that intensifies beautifully when blistered in hot pan.
• Aromatic basil leaves: Contribute distinctive fragrance and flavor that defines this dish completely while adding beautiful color contrast.
• Creamy burrata cheese: Introduces luxurious richness that slowly melts over warm components creating magical texture impossible to resist.
• Quality olive oil: Contributes fruity undertones that enhance every component from cooking chicken to finishing the final presentation.
• Dry white wine: Adds complexity to tomato topping through gentle acidity and subtle flavor enhancement during cooking process.
• Balsamic glaze: Provides perfect finishing touch with concentrated sweet tanginess that ties all elements together beautifully.

Preparation Process

Chicken Preparation:

Begin by placing two large chicken breasts between sheets of plastic wrap on sturdy cutting board. Using flat side of meat mallet, gently pound chicken working from center outward until uniformly half inch thick throughout. This ensures even cooking while creating tender texture. Cut each breast in half creating four equal portions. Season both sides generously with kosher salt and freshly ground black pepper allowing flavors to penetrate meat.

Breading Station:

Create efficient assembly line using three shallow dishes arranged in specific order. First dish contains half cup all purpose flour seasoned with pinch salt and pepper. Second dish holds two large eggs whisked until completely smooth. Third dish combines one cup Italian style panko breadcrumbs with quarter cup grated parmesan cheese and one tablespoon dried Italian herb blend creating flavorful crunchy coating. Working methodically with one piece at time, dredge chicken completely in flour shaking gently to remove excess. Dip into beaten egg ensuring complete coverage then press firmly into breadcrumb mixture patting gently to adhere evenly on both sides.

Frying Technique:

Heat half inch vegetable oil in large heavy bottomed skillet over medium heat until shimmering but not smoking, approximately 325 degrees Fahrenheit on cooking thermometer. Carefully place breaded cutlets into hot oil without overcrowding pan, cooking two pieces at time for optimal results. Fry approximately three minutes first side until deeply golden then carefully turn using tongs continuing to cook additional two minutes until internal temperature reaches 165 degrees. Transfer to paper towel lined plate allowing excess oil to drain while maintaining crispiness.

Topping Creation:

Pour off excess oil from skillet leaving one tablespoon. Add two tablespoons quality olive oil and heat over medium high flame. Add one pint halved cherry tomatoes cooking undisturbed for three minutes allowing beautiful caramelization to develop. Add two minced garlic cloves stirring constantly for thirty seconds until aromatic but not browned. Pour quarter cup dry white wine into pan creating dramatic sizzle while scraping bottom with wooden spoon to incorporate flavorful browned bits. Allow liquid to reduce by half approximately two minutes concentrating flavors beautifully.

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The first time I attempted this recipe I skipped pounding the chicken properly resulting in unevenly cooked meat that remained raw near thicker sections. My Italian grandmother later explained that proper chicken preparation begins with creating uniform thickness regardless of cooking method. This simple technique transformed my results completely creating perfectly tender meat throughout while significantly reducing cooking time.

Magnificent Pairings

Serve chicken cutlets alongside simple arugula salad dressed only with quality olive oil, fresh lemon juice and shaved parmesan. Complete the meal with crusty Italian bread perfect for capturing extra tomato topping and melted burrata. Alternatively, serve with roasted seasonal vegetables or a side of spaghetti tossed with butter and fresh herbs for a complete Italian dining experience.

Creative Adaptations

For a seasonal variation, substitute heirloom tomatoes in summer or slow-roasted roma tomatoes in winter. For a gluten-free version, replace breadcrumbs with ground almonds and gluten-free breadcrumbs. Instead of burrata, try buffalo mozzarella or creamy ricotta mixed with fresh herbs for a different take on the dish.

Storage Solutions

Prepare elements separately for convenient meal planning. Bread chicken cutlets up to twelve hours ahead, storing covered in the refrigerator until ready to cook. Prepare tomato topping up to two days in advance, storing in an airtight container. Assemble just before serving for best results. Reheat chicken cutlets in a 350-degree oven for about eight minutes until crispy and warmed through.

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Italian Basil Chicken Cutlets represent culinary magic that occurs when simple quality ingredients combine through thoughtful preparation. The contrast between crispy golden chicken, sweet juicy tomatoes, aromatic basil, and creamy burrata creates a sensory experience that satisfies completely. While requiring some attention to detail, this recipe rewards with results surpassing restaurant versions through ingredient freshness and careful timing. Few dishes receive more enthusiastic appreciation when served, making this perfect choice for both special occasions and elevated weeknight dining.

Frequently Asked Questions

→ Can I prepare any parts of this dish ahead of time?

Yes! You can pound and bread the chicken cutlets earlier in the day and keep them refrigerated until ready to cook. The tomato-basil topping can also be made a few hours ahead and gently reheated just before serving. I'd recommend cooking the chicken and assembling with the burrata right before serving for the best texture and temperature contrast.

→ What can I substitute for burrata if I can't find it?

Fresh mozzarella makes the best substitute for burrata, though it won't have the same creamy center. You could also use a good quality stracciatella, ricotta, or even a dollop of mascarpone cheese. Each will give a different but delicious creamy element to the dish.

→ Is there a way to make this dish healthier?

To lighten it up, you can bake the breaded chicken cutlets instead of frying. Place them on a wire rack over a baking sheet and spray with olive oil before baking at 425°F for about 15-20 minutes, flipping halfway through. You can also use less cheese or opt for part-skim mozzarella as a lighter alternative to burrata.

→ What sides pair well with these chicken cutlets?

This dish pairs beautifully with simple sides that won't compete with its flavors. Try serving with a lightly dressed arugula salad, roasted potatoes with rosemary, steamed green beans with lemon, or a small portion of angel hair pasta tossed with olive oil and garlic.

→ Can I make this without the white wine?

Absolutely. You can substitute chicken broth, vegetable broth, or even a splash of white grape juice mixed with a teaspoon of white wine vinegar. Each will provide the deglazing effect and add flavor, though the taste profile will be slightly different than with wine.