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Italian Basil Chicken Cutlets merge crispy, golden-brown chicken with a vibrant tomato-basil topping and creamy burrata, creating a restaurant-worthy dish right in your kitchen. This recipe transforms simple ingredients into an elegant meal that captures authentic Italian flavors in every bite.
After countless iterations in my kitchen, I've found that letting the breaded cutlets rest for 10 minutes before frying makes the coating adhere better. My family particularly loves when I make extra tomato topping to spoon over crusty bread the next day.
Essential Ingredients
- Chicken Breasts: Choose uniform-sized pieces for even cooking; organic preferred for best flavor
- Fresh Basil: Look for bright green leaves without dark spots; stems add extra flavor to the topping
- Cherry Tomatoes: Multi-colored varieties create a stunning presentation and varied sweetness
- Burrata: Room temperature cheese melts perfectly over the warm chicken
- Panko Breadcrumbs: Creates an airy, extra-crispy coating that stays crunchy longer
- Quality Olive Oil: Use extra virgin for the topping to enhance fresh flavors
Detailed Instructions
- Step 1: Prepare Chicken
- Place chicken between plastic wrap
- Pound gently to 1/4-inch thickness, working from center outward
- Season generously with salt and pepper on both sides
- Let rest at room temperature 15 minutes for even cooking
- Step 2: Set Up Breading Station
- Mix flour with Italian seasoning in first bowl
- Whisk eggs with splash of water in second bowl
- Combine panko, grated parmesan, and dried herbs in third bowl
- Keep one hand for wet ingredients, one for dry to prevent clumping
- Step 3: Bread Cutlets
- Dredge in seasoned flour, shake off excess
- Dip in egg mixture, letting excess drip off
- Press firmly into panko mixture, ensuring even coating
- Place on wire rack to set for 10 minutes
- Step 4: Cook Perfect Cutlets
- Heat oil to 350°F in large skillet
- Add cutlets without crowding
- Cook 3-4 minutes per side until deep golden
- Rest on paper towels while making topping
- Step 5: Create Tomato Topping
- Blister tomatoes in olive oil until just bursting
- Add minced garlic, cooking until fragrant
- Deglaze with white wine, scraping up brown bits
- Fold in torn basil off heat
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My Italian grandmother taught me to always use room temperature eggs for breading - they coat more evenly and help create that perfect golden crust. Her tradition of finishing with a drizzle of aged balsamic made every meal feel special.
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This recipe reminds me of Sunday dinners in my grandmother's kitchen, where the aroma of frying cutlets would draw everyone to the table early. It's amazing how a few quality ingredients, treated with care, can create such lasting memories.
Common Questions About Cooking
- → Can I prepare the chicken ahead?
- Yes, bread the cutlets up to 4 hours ahead and refrigerate. Fry just before serving for best crispiness.
- → What can I substitute for burrata?
- Fresh mozzarella or stracciatella cheese work well. For a lighter option, try ricotta.
- → Can I bake instead of fry the cutlets?
- Yes, spray with oil and bake at 400°F for 20-25 minutes, flipping halfway through.
- → What wine pairs best with this?
- A dry Italian white like Pinot Grigio or Vermentino complements the dish perfectly.
- → How do I store leftovers?
- Keep chicken separate from toppings. Reheat chicken in oven to restore crispiness, then add fresh toppings.