Italian Basil Chicken Cutlets With Tomato & Burrata Topping

• 份量: Servings: 4 servings
• 总时间: 1 hour 47 minutes

配料

For the Chicken Cutlets:

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

For the Tomato Basil Topping:

2 cups cherry tomatoes

1½ cups fresh basil leaves, sliced into thin strips (chiffonade)

2 tbsp olive oil

3 cloves garlic, minced

½ tsp kosher salt

¼ cup dry white wine

1 tsp lemon juice

1 tsp lemon zest

For Serving:

1 burrata, torn into pieces

2 tbsp balsamic glaze

步骤

Prepare the Chicken

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.

Bread the Chicken

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.

Fry the Cutlets

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 and drain on paper towels.

Make the Tomato Basil Topping

In the same skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, until they begin to blister. Add the minced garlic and salt, cooking for an additional minute. Pour in the white wine to deglaze the pan, stirring to incorporate the flavors. In a bowl, mix the tomato mixture with the basil, lemon juice, and zest.

Serve

Arrange the crispy chicken cutlets on a serving plate. Top with the tomato basil mixture and pieces of burrata, then drizzle with balsamic glaze.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 590 kcal per serving