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Every bite of this Italian-inspired dish brings together crispy golden chicken cutlets, sweet blistered tomatoes, fragrant basil, and creamy burrata. This elevated weeknight dinner transforms simple ingredients into a restaurant-worthy meal that looks as impressive as it tastes.
After discovering this recipe in a small trattoria in Florence, I've made it countless times for family gatherings. The combination of crispy cutlets with creamy burrata never fails to impress, while the fresh tomato topping adds the perfect brightness.
Essential Ingredients Selection:
- Chicken breasts: Choose even-sized pieces for uniform cooking
- Panko breadcrumbs: Italian-style adds extra herbs and seasoning
- Fresh basil: Look for bright green leaves without dark spots
- Cherry tomatoes: Select firm, ripe ones for best flavor
- Burrata: Must be fresh and at room temperature
- Quality olive oil: Use extra virgin for the tomato topping
Detailed Instructions:
- Chicken Cutlet Preparation:
- Start by placing each chicken breast between plastic wrap and gently pound to even 1/4-inch thickness. Season generously with salt and pepper on both sides.
- Breading Station Setup:
- Create three shallow dishes: first with seasoned flour, second with beaten eggs mixed with a splash of milk, and third with Italian-style panko breadcrumbs mixed with grated Parmesan.
- Perfect Coating Process:
- Dredge each cutlet in flour, shake off excess. Dip into egg mixture, letting extra drip off. Press firmly into breadcrumbs, ensuring complete coverage. Place breaded cutlets on a wire rack to set for 10 minutes.
- Frying Technique:
- Heat oil in a large skillet until shimmering (325°F). Fry cutlets 3-4 minutes per side until deep golden brown. Drain on paper towels and keep warm.
- Tomato-Basil Topping Creation:
- In the same pan, add olive oil and halved cherry tomatoes. Cook until blistered and starting to burst. Add minced garlic, cook 30 seconds until fragrant. Pour in white wine, scraping up browned bits. Simmer 2-3 minutes until slightly reduced.
- Final Assembly:
- Transfer tomato mixture to a bowl, fold in fresh basil, lemon juice, and zest. Place crispy cutlets on serving plates, top with tomato mixture, tear burrata over top, drizzle with balsamic glaze.
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Growing up in an Italian household, burrata was always our special occasion cheese. Its creamy center creates an irresistible sauce when it meets the warm tomatoes.
Mastering Temperature Control:
Maintaining proper oil temperature between 325-350°F ensures golden-brown exterior while keeping chicken juicy inside. Let oil recover between batches for consistent results.
Breadcrumb Selection:
Using Italian-style panko creates an extra crispy coating that stays crunchy even under the tomato topping. My family prefers this to regular breadcrumbs for its superior texture.
Serving Suggestions:
A bed of peppery arugula dressed with lemon and olive oil complements the rich cutlets perfectly. During summer months, I often add extra fresh herbs from my garden.
Wine Pairing:
The same dry white wine used in cooking makes an excellent pairing. A crisp Pinot Grigio enhances the fresh flavors without overpowering the dish.
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This dish has become my signature recipe for entertaining, combining the comfort of Italian home cooking with elegant presentation. The combination of textures and flavors creates a memorable dining experience that's both sophisticated and satisfying.
Frequently Asked Questions
- → Can I prepare the chicken cutlets ahead?
- Yes, bread them up to 4 hours ahead and refrigerate until ready to fry.
- → What can I substitute for burrata?
- Fresh mozzarella or buffalo mozzarella make good alternatives to burrata.
- → How do I keep the chicken crispy?
- Keep fried cutlets warm in a 200°F oven on a wire rack until serving.
- → Can I make my own balsamic glaze?
- Simmer balsamic vinegar until reduced by half for a homemade glaze.
- → What sides pair well with this dish?
- Serve with arugula salad, roasted vegetables, or garlic bread.