Description
Crispy golden chicken cutlets topped with fresh tomato bruschetta and creamy burrata, this vibrant dish brings together bold textures and bright Italian flavors in every bite.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 balls burrata cheese
Instructions
- Heat a skillet over medium heat and drizzle with olive oil. Line a plate with paper towels.
- In a bowl, mix cherry tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let sit to marinate.
- Prepare three dredging bowls: one with flour, one with beaten eggs, and one with panko mixed with parmesan.
- Pound chicken thighs to even thickness, season with salt and pepper. Dredge in flour, then egg, then panko-parmesan mix.
- Fry chicken cutlets 4–5 minutes per side until golden and cooked through. Drain on paper towels.
- Top hot cutlets with tomato bruschetta mixture and half a burrata ball. Let the cheese melt slightly.
- Garnish with fresh basil and drizzle of balsamic glaze if desired. Serve immediately.
Notes
- Let the tomato mixture sit for 10 minutes to enhance flavor.
- For extra crisp, double dip chicken in egg and panko.
- Reheat leftover cutlets in oven to maintain crispness.
Nutrition
- Serving Size: 1 cutlet with toppings
- Calories: 610
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 165mg