Let me introduce you to the show-stopper your dinner table’s been missing: Italian Basil Chicken Cutlets with Tomato and Whipped Burrata Topping. This vibrant dish combines crisp, golden chicken with a zesty tomato basil topping, and just when you think it can’t get better, a cloud of whipped burrata takes it over the top. The hardest part? Waiting to Place cooked chicken cutlets on plates before digging in. Every forkful captures the fresh, herby flavors of summer—trust me, this one’s about to become your new obsession.
Ingredients You’ll Need
You’ll love how approachable this ingredient list is—just a handful of basics unite for major, memorable flavor. Each element serves a purpose, from juicy chicken to basil that bursts with freshness and creamy burrata that’s pure magic.
- Chicken breasts: Use boneless, skinless pieces so the cutlets cook evenly and quickly for the ideal tender bite.
- Salt & pepper: Season every layer for best results—don’t be shy, these simple spices matter!
- All-purpose flour: Creates the perfect base for breading, ensuring the cutlets turn out crisp.
- Eggs: Beaten eggs help the breadcrumbs cling, and add richness.
- Panko breadcrumbs: Choose panko for extra crunch; regular breadcrumbs work too, but panko brings better texture.
- Olive oil: Used for pan-frying and sautéing, it imparts flavor and gets everything gorgeously golden.
- Cherry tomatoes: Their natural sweetness pairs beautifully with savory chicken and fresh basil.
- Garlic: Just three cloves will perfume your kitchen and amp up the sauce’s flavor.
- Fresh basil: Nothing compares—chopped basil adds color and a punchy, herbal note.
- Burrata cheese: The star of your whipped topping, it melts into an ultra-creamy deliciousness.
- Heavy cream: Just a bit, to help that burrata whip up super smooth.
How to Make Place cooked chicken cutlets on plates
Step 1: Prep and Pound the Chicken
Begin by placing each chicken breast between layers of plastic wrap. Grab your meat mallet (or rolling pin!) and pound the chicken until it’s a uniform 1/2-inch thick. This step not only ensures even cooking, but also results in juicy, tender cutlets that hold up beautifully when you eventually Place cooked chicken cutlets on plates.
Step 2: Bread the Cutlets
Season your pounded chicken on both sides with a generous pinch of salt and pepper. Next, set up a breading station with three separate shallow bowls: fill one with flour, one with lightly beaten eggs, and one with panko breadcrumbs. Dip each cutlet first in flour, then the egg, then press into panko until thoroughly coated. This layered approach is the secret to a superbly crisp result.
Step 3: Cook the Cutlets
Heat olive oil in a large skillet over medium heat. Once it’s shimmering, gently lay your chicken cutlets in the pan (work in batches if needed). Cook for 3–4 minutes per side, allowing each to turn a glorious golden brown. When they’re done, Place cooked chicken cutlets on plates, ready for their crowning glory.
Step 4: Make the Tomato Basil Topping
Using the same skillet (flavor bonus!), add another splash of olive oil over medium heat and toss in the minced garlic. Let it sizzle for about a minute, just until fragrant, then add your halved cherry tomatoes. Season with salt and pepper, and let them cook until they start to soften and release their juices—about 3–4 minutes. Stir in chopped fresh basil, then remove from heat.
Step 5: Whip Up the Burrata
While your topping cools, place the burrata and heavy cream in a bowl. Use a hand mixer (or a sturdy whisk and elbow grease) to whip until soft and creamy. Season sparingly with salt and pepper, letting the burrata’s delicate flavor shine. Soon, you’ll be ready to Place cooked chicken cutlets on plates, then load them up with that tomato topping and lush whipped burrata.
Step 6: Assemble and Serve
Now comes the fun part! Place cooked chicken cutlets on plates, top each with a healthy pile of the tomato basil mixture, and finish with a generous dollop of whipped burrata. Sprinkle with extra fresh basil for color and fragrance. Serve them right away, when everything is at its vibrant best.
How to Serve Place cooked chicken cutlets on plates
Garnishes
The magic truly happens when you lavish these cutlets with finishing touches. A few torn basil leaves, a drizzle of robust extra-virgin olive oil, or even a pinch of flaky sea salt heightens everything on the plate. When it’s time to Place cooked chicken cutlets on plates, don’t skip this garnish step—it brings out color and even more aroma.
Side Dishes
Italian Basil Chicken Cutlets are an open invitation for easy pairing. Try them alongside a simple arugula salad, lemony roasted potatoes, or a hunk of crusty bread to soak up extra tomato and cheese. When you Place cooked chicken cutlets on plates for family or guests, a rainbow of veggies on the side always makes the meal feel festive and complete.
Creative Ways to Present
Switch things up by slicing the finished chicken and serving it family-style atop a large platter, or layer everything over grilled bread for a bruschetta-inspired riff. For a light lunch, Place cooked chicken cutlets on plates with a tangle of peppery greens beneath. There are so many ways to make this dish shine with a little imagination!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra chicken, the leftovers keep nicely. Transfer cooled cutlets, tomato mixture, and whipped burrata to separate airtight containers. This way, when you’re craving a second helping, you can Place cooked chicken cutlets on plates and add toppings without any sogginess.
Freezing
Breaded and cooked chicken cutlets freeze well—just cool completely, then wrap tightly or seal in a freezer bag for up to 2 months. For best results, freeze the cutlets plain and make fresh tomato topping and whipped burrata on serving day. Thaw in the fridge overnight, then Place cooked chicken cutlets on plates and build your meal with bright, new flavors.
Reheating
Warm cutlets in a 350°F oven for 10–12 minutes or until heated through and crispy again. (Microwaving works but loses the crunch.) Reheat the tomato topping gently on the stove. Once everything is hot, Place cooked chicken cutlets on plates and finish with a cold swirl of whipped burrata so you keep that delicious contrast of temperature and texture.
FAQs
Do I have to use panko breadcrumbs?
No, but panko breadcrumbs deliver a crunchier finish than traditional ones. If you only have regular breadcrumbs, you can use them—your cutlets will still turn out tasty, just with a slightly different texture.
Can I substitute mozzarella for burrata?
Yes, although burrata is creamier and whips up softer. If you use mozzarella, choose fresh, whole-milk balls and add extra cream while whipping to approach the same luxurious consistency.
Is this dish gluten-free?
As written, the recipe uses flour and panko bread crumbs (both containing gluten). For a gluten-free version, substitute with your favorite gluten-free flour and breadcrumbs, and double-check ingredient labels.
How do I prevent my chicken from drying out?
Pounding the chicken evenly and not overcooking are key. Use an instant-read thermometer if possible and remove from heat at 165°F. Placing a lid over the pan while the cutlets rest for a few minutes can also help lock in moisture until you Place cooked chicken cutlets on plates.
Can I make this ahead for a party?
Absolutely! You can prep and cook the chicken and topping a few hours in advance. Keep the elements separate, and assemble just before serving so the chicken stays crisp and everything tastes freshly made.
Final Thoughts
This recipe promises a little taste of Italy with every bite and is just as gorgeous on a weeknight as it is at a summer gathering. Trust me, once you Place cooked chicken cutlets on plates with their colorful toppings and that cloud-like burrata, you’ll want to make it again and again. Why not treat yourself (and your favorite people) to something special tonight?
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Place cooked chicken cutlets on plates Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of Italy with these delicious Basil Chicken Cutlets topped with a vibrant Tomato and Whipped Burrata mixture. This dish brings together tender chicken cutlets, a zesty tomato and basil topping, and creamy whipped burrata for a satisfying meal bursting with Mediterranean flavors.
Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
For the Tomato Basil Topping:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt & pepper, to taste
For the Whipped Burrata:
- 8 oz burrata cheese
- 2 tbsp heavy cream
- Salt & pepper, to taste
Instructions
- Prepare the Chicken Cutlets: Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs. Heat olive oil in a skillet and cook cutlets until golden brown and cooked through.
- Make the Tomato Basil Topping: Sauté garlic in olive oil until fragrant. Add cherry tomatoes, season with salt and pepper, and cook until softened. Stir in fresh basil.
- Prepare the Whipped Burrata: Whip burrata with heavy cream until smooth. Season with salt and pepper.
- Assemble the Dish: Place cooked chicken cutlets on plates. Top with tomato basil mixture and whipped burrata. Garnish with fresh basil and serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
