Cutlets with Tomato and Burrata Topping Recipe
If ever there was a dish that captured the sun-soaked spirit of Italian summer, it’s these Cutlets with Tomato and Burrata Topping. Imagine crispy, golden chicken cutlets layered with sweet cherry tomatoes, aromatic basil, and luscious torn burrata—all finished with a drizzle of balsamic glaze and a scatter of fresh basil. It’s vibrant, comforting, and absolutely loaded with flavor. Whether you’re hosting friends or treating yourself to a special weeknight dinner, this recipe takes simple ingredients and transforms them into something truly spectacular.
Ingredients You’ll Need
One of the best things about Cutlets with Tomato and Burrata Topping is how effortlessly impressive it is, thanks to just a handful of fresh, flavorful ingredients. Each item brings its own special touch, from crunch to creaminess, and color to zing.
- Chicken cutlets: Thin, boneless, and quick to cook, these are the canvas for all your toppings.
- All-purpose flour: Helps the coating stick and ensures that irresistible crispiness.
- Large eggs: Acts as the glue between the flour and breadcrumbs for a perfectly even coating.
- Italian seasoned breadcrumbs: Packed with herbs and flavor, these give the cutlets their signature crunch.
- Grated Parmesan cheese: Adds savory, nutty depth to your crumb mixture.
- Salt and black pepper: Simple seasonings that elevate every layer of the dish.
- Garlic powder: Brings a subtle warmth to the cutlet coating.
- Olive oil: For pan-frying and drizzling, it adds richness and a hint of fruitiness.
- Cherry tomatoes: Their juicy sweetness is the perfect contrast to the crispy chicken.
- Balsamic glaze: Adds a tangy, syrupy finish to bring the tomatoes to life.
- Fresh basil leaves: Sliced thin, they add a fragrant, peppery punch.
- Burrata cheese: The star topping—creamy, dreamy, and totally indulgent.
- Extra olive oil and basil: For that final drizzle and sprinkle, making every plate look and taste restaurant-worthy.
How to Make Cutlets with Tomato and Burrata Topping
Step 1: Set Up Your Dredging Station
Start by organizing three shallow bowls for your dredging station: one with flour, one with beaten eggs, and the last with a mixture of Italian seasoned breadcrumbs, grated Parmesan, salt, pepper, and garlic powder. This assembly line makes breading the chicken cutlets a breeze and ensures every piece gets evenly coated for maximum crunch.
Step 2: Bread the Chicken Cutlets
Take each chicken cutlet and coat it first in flour, shaking off the excess. Dip it into the beaten eggs so it’s well covered, then press it into the breadcrumb mixture, making sure every inch is packed with flavor. Don’t rush this step—pressing the crumbs in well is the key to that beautiful golden crust you want for Cutlets with Tomato and Burrata Topping.
Step 3: Fry to Crispy Perfection
Heat olive oil in a large skillet over medium heat. Once shimmering, add the cutlets in batches (don’t overcrowd the pan!). Cook each for 4 to 5 minutes per side, until they’re golden brown and cooked through. The aroma alone will have everyone circling the kitchen. Set the finished cutlets on a paper towel-lined plate to drain any excess oil.
Step 4: Prepare the Tomato and Basil Topping
While the chicken is sizzling, combine halved cherry tomatoes, balsamic glaze, and sliced basil in a bowl. The tomatoes soak up the glaze, getting glossy and flavorful, while the basil infuses everything with freshness. This topping is what takes your cutlets from simple to truly dazzling.
Step 5: Assemble and Finish
Arrange the crispy cutlets on a serving platter. Generously spoon the tomato and basil mixture over each cutlet, then tear the burrata and nestle creamy pieces on top. Finish with a drizzle of olive oil and extra fresh basil. The final effect is a riot of colors and textures, making these Cutlets with Tomato and Burrata Topping impossible to resist.
How to Serve Cutlets with Tomato and Burrata Topping
Garnishes
For that perfect finishing touch, a final shower of fresh basil and a glistening drizzle of olive oil really make these cutlets shine. A crack of black pepper or a pinch of flaky sea salt right before serving can also elevate each bite, lending a little extra pop and freshness.
Side Dishes
Cutlets with Tomato and Burrata Topping pair beautifully with so many sides. A peppery arugula salad, a simple pasta tossed with olive oil and lemon, or even a platter of grilled vegetables would all complement the flavors and keep the meal light but satisfying. Crusty bread is also a must for scooping up every bit of creamy burrata and sweet tomato.
Creative Ways to Present
To make it extra special, try serving the cutlets family-style on a large platter, layered with the tomato and burrata topping for a dramatic centerpiece. For a dinner party, you can slice the cutlets and serve them over toasted sourdough or as sliders for a playful twist. However you present them, the colors and textures of Cutlets with Tomato and Burrata Topping will always impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cutlets, store them and the tomato-burrata topping separately in airtight containers in the fridge. This helps keep the cutlets from getting soggy and preserves the freshness of the topping. Enjoy within 2 days for the best texture and flavor.
Freezing
While the tomato and burrata topping is best enjoyed fresh, the cooked chicken cutlets freeze beautifully. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to a month—just add fresh tomato and burrata when you’re ready to enjoy again.
Reheating
To bring the cutlets back to life, reheat them in a 350°F oven for about 10 minutes, or until hot and crispy. Avoid microwaving, as this can make the coating soggy. Once warmed, top with the fresh tomato and burrata for a meal that tastes just as fabulous as the first time.
FAQs
Can I use mozzarella instead of burrata?
Absolutely! While burrata brings extra creaminess, fresh mozzarella is a wonderful substitute. Just slice or tear it and layer over the tomato topping for a similar effect.
What’s the best way to make the cutlets extra crispy?
For an even crunchier texture, swap regular Italian breadcrumbs for panko, or double-dip the cutlets by repeating the egg and breadcrumb steps. Make sure your oil is hot enough before frying, and don’t overcrowd the pan!
Can I prepare the cutlets ahead of time?
Yes, you can bread the cutlets and refrigerate them, covered, for up to 4 hours before frying. This can be a big help when entertaining or prepping dinner in advance.
What’s a good gluten-free option for this recipe?
Use your favorite gluten-free flour and gluten-free breadcrumbs in place of the traditional versions. Everything else in Cutlets with Tomato and Burrata Topping is naturally gluten-free.
Do I have to use cherry tomatoes?
Not at all! While cherry tomatoes are sweet and colorful, you can use any ripe tomatoes you love. Simply chop them into bite-sized pieces and proceed with the recipe as written.
Final Thoughts
There’s just something so joyful about sharing a plate of Cutlets with Tomato and Burrata Topping. It’s a dish that’s as gorgeous as it is delicious, and I promise it’s easier than it looks. Give it a try, and let the fresh flavors and vibrant colors wow your table—and your tastebuds!
Print
Cutlets with Tomato and Burrata Topping Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Basil Chicken Cutlets recipe features tender, breaded chicken cutlets topped with a fresh tomato and burrata mixture that brings summery flavors and creamy richness to the plate. Perfect for a flavorful and elegant weeknight dinner.
Ingredients
For the Chicken Cutlets
- 4 boneless, skinless chicken cutlets
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
For the Topping
- 2 cups cherry tomatoes, halved
- 2 tablespoons balsamic glaze
- 8 fresh basil leaves, thinly sliced
- 1 ball burrata cheese, torn into pieces
- Extra olive oil for drizzling
- Extra fresh basil for garnish
Instructions
- Prepare the Dredging Station: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mixture of Italian seasoned breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder. This will help evenly coat the chicken cutlets.
- Coat the Chicken: Take each chicken cutlet and dredge it first in the flour until fully coated, then dip it into the beaten eggs. Finally, coat it thoroughly with the breadcrumb mixture, pressing gently so the coating sticks well.
- Cook the Cutlets: Heat the olive oil in a large skillet over medium heat. Carefully place the coated cutlets in the pan and cook for 4 to 5 minutes on each side until they are golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
- Prepare the Topping: In a small bowl, combine the halved cherry tomatoes with the balsamic glaze and the thinly sliced fresh basil leaves. Mix gently to combine the flavors.
- Assemble and Serve: Place each chicken cutlet on a serving platter. Spoon a generous amount of the tomato and basil mixture on top of each cutlet, followed by torn pieces of burrata cheese. Drizzle lightly with extra olive oil and garnish with additional fresh basil leaves. Serve immediately to enjoy the contrast of warm chicken and creamy burrata.
Notes
- If burrata cheese is unavailable, substitute with fresh mozzarella for a similar creamy texture.
- For extra crispy cutlets, use panko breadcrumbs instead of regular seasoned breadcrumbs.
- These chicken cutlets pair wonderfully with a fresh side salad or your favorite pasta dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with topping
- Calories: 480
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
