Ingredients
Scale
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- ½ cup all-purpose flour
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves, sliced into thin strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ cup dry white apple vinegar
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Place each chicken breast between plastic wrap and use a meat mallet to pound to an even thickness. Season with kosher salt and black pepper.
- Set up three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken cutlet in flour, shake off the excess, dip into the egg, then coat with breadcrumbs.
- Heat oil in a cast-iron skillet to 325°F. Fry each cutlet for 2-3 minutes per side or until golden and crispy. Remove from oil and drain on paper towels.
- In the same skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for about 5 minutes until they begin to blister. Add minced garlic and salt; cook for an additional minute. Pour in white apple vinegar to deglaze the pan, stirring to combine flavors. In a bowl, mix the tomato mixture with basil, lemon juice, and zest.
- Arrange crispy chicken cutlets on a serving plate. Top with tomato basil mixture and pieces of burrata; drizzle with balsamic glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet with topping (200g)
- Calories: 370
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg