If you’re searching for the kind of weeknight meal that radiates gourmet flair without the fuss, look no further than these Italian Basil Chicken Cutlets with Roasted Tomato and Burrata Topping. Crispy, savory chicken gets dressed up with sweet, garlicky roasted cherry tomatoes, crowned with luxuriously creamy burrata and fresh basil. The flavors are so satisfying and wholesome, it feels like something you’d order at a cozy trattoria — except you made it in your own kitchen, in under an hour! Every element plays off the others to create what might just become your new favorite way to do chicken.
Ingredients You’ll Need
This recipe leans on simple, classic ingredients, each one pulling more than its weight in the final dish. Let’s take a look at what you’ll need — each bite is all about coaxing bold flavor and irresistible texture from these essentials.
- Chicken breasts: Slicing them thinly helps them cook quickly and gives you that delicious, golden edge in every bite.
- All-purpose flour: A dusting of flour sets up a crisp, delicate crust as the first breading layer.
- Eggs: They help the breadcrumb coating cling to the chicken and yield a beautifully browned finish.
- Italian-style breadcrumbs: Seasoned breadcrumbs add herby complexity and that signature crunch.
- Grated Parmesan cheese: Mixes into your breadcrumbs for extra savory depth and a touch of nuttiness.
- Garlic powder: Introduces mellow, aromatic garlic flavor to both crumb and cutlet.
- Dried Italian seasoning: An easy shortcut to infuse classic Italian herb flavor in every bite.
- Salt and black pepper: Simple but critical for balancing and boosting all the flavors.
- Olive oil: For pan-frying the cutlets to perfection and roasting those juicy little tomatoes.
- Cherry tomatoes: Their pop of sweetness and vibrant color makes the topping sing.
- Burrata cheese: The ultra-creamy heart of the recipe — every forkful is pure velvet.
- Fresh basil leaves: Torn just before serving for a peppery, fragrant finish.
How to Make with Roasted Tomato and Burrata Topping
Step 1: Prepare the Chicken
Start by slicing your boneless, skinless chicken breasts horizontally to create perfectly thin cutlets. Pat them dry and season with a sprinkle of salt and black pepper on both sides. This ensures every layer, even beneath that crispy coating, is full of flavor.
Step 2: Set Up the Breading Station
Grab three shallow bowls: one for your flour, one for the beaten eggs, and one for your Italian-style breadcrumbs mixed with grated Parmesan, garlic powder, and Italian seasoning. Dredge each cutlet first in flour, then dip in egg, and finally give it a good, even press into that seasoned breadcrumb mixture. It’s worth taking your time here to make sure every bit of chicken is totally coated for that signature crunch.
Step 3: Cook the Chicken Cutlets
Heat olive oil in a large skillet over medium heat. Once shimmering, lay your breaded cutlets in the pan. Don’t crowd them — you want them to sizzle, not steam! Cook each side about 3 to 4 minutes, until gorgeously golden and cooked through. Transfer to a plate while you get the rest of the toppings ready.
Step 4: Roast the Cherry Tomatoes
While your chicken cooks, toss the halved cherry tomatoes with olive oil, salt, and black pepper. Spread them on a parchment-lined baking sheet and slide them into your preheated oven (190°C or 375°F). After 10 to 12 minutes, they’ll be soft, wrinkled, and sweetly concentrated — just right for piling onto your crispy cutlets.
Step 5: Assemble with Roasted Tomato and Burrata Topping
Arrange the golden chicken cutlets on a platter or individual plates. Spoon the roasted tomatoes over the top, then scoop generous pieces of burrata cheese over each portion. Finish with plenty of torn fresh basil to bring freshness and color, and serve while everything is warm and irresistible.
How to Serve with Roasted Tomato and Burrata Topping
Garnishes
To make the most of these Italian Basil Chicken Cutlets with Roasted Tomato and Burrata Topping, sprinkle extra fresh basil leaves and a finishing drizzle of fruity olive oil right before serving. A small grate of fresh Parmesan can add a bit of salty sparkle, and freshly ground black pepper is always a welcome touch.
Side Dishes
This dish absolutely shines alongside a slice of rustic, crusty bread (perfect for sopping up that creamy burrata) or a simple green salad tossed with a lemony vinaigrette. Steamed asparagus, roasted new potatoes, or a garlicky sautéed spinach also pair beautifully and keep things easy and balanced.
Creative Ways to Present
If you want to amp up presentation for a dinner party, try serving your chicken cutlets sliced over warm, herbed farro or orzo, topped with the roasted tomato and burrata mixture. For lunch, make an open-faced sandwich — just lay everything atop toasted ciabatta for a hearty, elegant twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Italian Basil Chicken Cutlets with Roasted Tomato and Burrata Topping, store each component separately when possible. Keep the chicken in an airtight container in the fridge, and tuck the roasted tomato and burrata topping away in another. Everything should stay fresh for up to 3 days.
Freezing
For best quality, freeze only the cooked chicken cutlets. Wrap each one in parchment, then seal in a freezer bag or container. They’ll last up to 2 months. The roasted tomatoes and burrata don’t freeze well, so plan to prepare those fresh when ready to serve.
Reheating
To reheat, arrange chicken cutlets on a baking sheet and warm in a 175°C (350°F) oven until heated through and crispy. While the chicken warms, make a quick fresh batch of roasted tomatoes and top with chilled or room-temperature burrata and basil after heating for the best flavor and texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs offer a juicier, slightly richer bite, so they’ll work beautifully with Roasted Tomato and Burrata Topping.
What’s the best alternative to burrata if I can’t find it?
If burrata is unavailable, the next best option is fresh mozzarella. Tear it into small pieces for a similarly milky, creamy touch, though nothing beats burrata for ultimate silkiness.
Can I make this dish gluten-free?
Yes, just substitute your favorite gluten-free flour and breadcrumbs. Everything else in the recipe for with Roasted Tomato and Burrata Topping is naturally gluten-free, so it’s an easy swap!
How do I know when the chicken cutlets are done?
The safest way is to use a meat thermometer — the chicken should reach 75°C (165°F). If you don’t have one, just check that the juices run clear and the cutlets are golden and firm to the touch.
Can the tomatoes be cooked on the stovetop instead of roasted?
Certainly! Sauté the cherry tomatoes in a skillet with olive oil, salt, and pepper over medium-high heat for about 7 to 8 minutes until they burst and soften. This still gives you that concentrated sweetness and works great when your oven’s busy.
Final Thoughts
There’s just something about Italian Basil Chicken Cutlets with Roasted Tomato and Burrata Topping that brings both comfort and a little bit of celebration to the table. If you’ve never tried this crowd-pleaser, I hope you give it a go soon — and enjoy every bite of that golden chicken, juicy tomato, and velvety cheese. Mangia!
