ITALIAN BASIL CHICKEN CUTLETS WITH TOMATO AND BURRATA TOPPIN
INGREDIENTS:
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
INSTRUCTIONS:
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.