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Crispy golden chicken cutlets topped with fresh tomato-basil mix and melty burrata make this Italian-inspired dish a standout. Simple ingredients come together for an impressive meal that brings authentic flavors to your table in no time.
I've played around with this dish tons of times and found that giving the breaded chicken a 10-minute rest helps the coating stick way better. My kids always ask me to make extra tomato mix so they can spoon it on bread the day after.
Key Ingredients
- Chicken Breasts: Go for same-sized pieces to cook evenly; organic tastes best
- Fresh Basil: Pick vibrant green leaves without blemishes; don't toss the stems - they add flavor
- Cherry Tomatoes: Mix different colors for a pretty look and varied sweetness
- Burrata: Let it sit out a bit so it gets soft and melts nicely on hot chicken
- Panko Breadcrumbs: They give you that super crunchy layer that stays crisp longer
- Quality Olive Oil: Grab extra virgin for the topping to boost those fresh tastes
Step-by-Step Guide
- Step 1: Get Your Chicken Ready
- Sandwich chicken between plastic sheets
- Tap from middle outward until it's 1/4-inch thick
- Sprinkle salt and pepper all over both sides
- Let it hang out for 15 minutes at room temp
- Step 2: Create Your Coating Setup
- Stir Italian seasoning into flour in the first dish
- Beat eggs with a splash of water in another dish
- Toss panko with grated parmesan and dried herbs in the last dish
- Use separate hands for wet and dry stuff to avoid clumps
- Step 3: Coat Your Chicken
- Roll in the flour mix and tap off extra
- Dunk in egg wash and let drips fall off
- Push firmly into the panko mix for full coverage
- Set on a rack for 10 minutes to set up
- Step 4: Fry to Perfection
- Get oil hot to 350°F in a big pan
- Lay chicken pieces in with space between them
- Let cook 3-4 minutes each side until golden brown
- Rest on paper towels while you make the topping
- Step 5: Whip Up Tomato Mixture
- Cook tomatoes in olive oil until they start to pop
- Throw in minced garlic and stir until it smells amazing
- Pour in white wine and scrape up the tasty bits
- Mix in torn basil after taking it off the heat
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My grandma from Italy always told me to use eggs straight from the counter for breading - they spread better and help make that perfect golden crust. She'd always finish with a little aged balsamic, turning an everyday meal into something special.
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This dish takes me back to Sunday afternoons at my grandma's, where the smell of chicken frying would have everyone hanging around the kitchen way before dinner. It's crazy how a handful of good ingredients can create such powerful memories.
Recipe FAQs
- → Can I get the chicken ready earlier?
- Yep, prep and coat the chicken up to four hours ahead, then chill until you're ready to fry. Frying last keeps it crispy.
- → What's a good swap for burrata?
- Try fresh mozzarella or even stracciatella. If you'd like something lighter, ricotta works great too.
- → Can I bake the chicken instead of frying?
- You sure can! Coat it well, spray with some oil, and bake at 400°F for about 20-25 minutes. Flip them in the middle.
- → What wine pairs nicely with this dish?
- Dry whites like Pinot Grigio or Vermentino are wonderful options to serve with it.
- → Any tips for storing leftovers?
- Keep the chicken apart from the toppings. Heat chicken in the oven for the crunch, then add fresh toppings again.