Burrata Bruschetta Chicken Cutlets

Burrata Bruschetta Chicken Cutlets

There’s something deeply comforting about the sizzle of panko-crusted chicken hitting a hot skillet, the sweet perfume of halved cherry tomatoes waking up in olive oil and balsamic, and the soft, cool burst of burrata as it yields into a molten cream halo atop a golden cutlet. This Burrata Bruschetta Chicken Cutlets recipe balances crisp, juicy, tangy, and creamy in every bite: crunchy exterior, tender chicken, bright tomato-basil freshness, and silky burrata that melts just enough to cloak the cutlet.

This dish is perfect for an easy weeknight dinner that feels a little special, casual dinner parties, or a cozy weekend supper when you want classics with a twist. If you enjoy other chicken variations, you might like the richer, smoky notes in this Huli Huli chicken recipe, which also showcases how versatile boneless chicken can be.

At a Glance

• Prep Time: 20 minutes
• Cook Time: 12–15 minutes (frying: about 4–5 minutes per side)
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Medium

Nutrition Highlights

Estimated nutrition per serving (1 cutlet topped with bruschetta and half a ball of burrata). These are estimates based on standard ingredient nutrient values from USDA FoodData Central and general dietary guidance from the Mayo Clinic; treat them as approximations—actual values depend on exact brands, portion sizes, and the amount of oil absorbed during frying.

• Calories: ~730 kcal
• Protein: ~35 g
• Carbohydrates: ~25 g
• Fat: ~53 g
• Saturated Fat: ~18–22 g
• Fiber: ~2–3 g
• Sodium: ~700–900 mg (varies with added salt/parmesan)

Notes on the numbers: the chicken and burrata supply the bulk of protein and fat; the crumb coating and flour contribute most carbs. If you need to reduce calories or saturated fat, see the variations below for lighter options. (Sources consulted: USDA FoodData Central nutrient profiles and Mayo Clinic guidance on dietary fat and protein.)

Why You’ll Love It

• Flavor & Texture Contrast: The crunchy panko-parmesan crust paired with pillowy burrata creates an irresistible textural duet; tangy balsamic and sweet tomatoes cut through the richness.
• Crowd-Pleasing & Memorable: It looks and tastes elevated—perfect for a weekend dinner party—or you can make it for two and feel like it’s a restaurant night at home.
• Speed with Specialty: With 30–40 minutes from start to finish, it’s fast enough for a weeknight yet impressive enough for guests.
• Comfort + Freshness: The dish marries comfort (fried cutlets and cheese) with bright, fresh produce, making it satisfying without feeling heavy.

How to Make Burrata Bruschetta Chicken Cutlets

Ingredients

• 4 boneless skinless chicken thighs
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped, plus extra for garnish
• 2 cloves garlic, minced
• 2 tablespoons olive oil (for marinade)
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 balls burrata cheese (about 4–4.5 oz each)
• Additional olive oil for frying (see tip below)
• Optional: balsamic glaze, lemon zest for finishing

Optional ingredients / substitutions

• Use chicken breasts (boneless, skinless) in place of thighs for leaner meat; see a reliable baked chicken-thigh approach here if you prefer oven methods.
• Swap panko for gluten-free breadcrumbs to make it gluten-free (use GF flour for dredging).
• Replace parmesan with grated pecorino or nutritional yeast (vegan option) for different savory notes.
• Use low-fat mozzarella in place of burrata for less richness.

Method — Step-by-step

1. Prep the tomato bruschetta: In a bowl, combine cherry tomatoes, minced garlic, chopped basil, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and a pinch of salt and pepper. Stir gently and set aside to marinate while you prepare the chicken so flavors meld.
2. Prepare the dredging station: Line up three shallow bowls — one with the 1/2 cup flour (seasoned lightly with salt and pepper), the second with the beaten eggs, and the third with panko breadcrumbs mixed with 1/4 cup grated parmesan cheese.
3. Pound and season the chicken: Place each chicken thigh between two sheets of plastic wrap or in a zipper bag and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
4. Dredge the cutlets: Coat each thigh in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Press into the panko-parmesan mixture, ensuring an even, light crust.
5. Heat the skillet: Heat a large skillet over medium heat and drizzle with 2–3 tablespoons olive oil (enough to coat the bottom). Once shimmering but not smoking, add the cutlets. Tip: don’t crowd the pan; fry in batches if needed.
6. Fry the chicken: Cook about 4–5 minutes per side until the crust is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary so the crust browns but doesn’t burn.
7. Drain: Transfer cooked cutlets to a plate lined with paper towels to absorb excess oil.
8. Top with bruschetta and burrata: While cutlets are hot, spoon a generous portion of the tomato bruschetta onto each piece. Tear a burrata ball in half and place one half atop each cutlet (the heat will gently melt the outer curd and cream).
9. Garnish and finish: Scatter extra basil leaves, finish with a light drizzle of balsamic glaze or a sprinkle of lemon zest if using, and serve immediately.

Practical tips

• Use an instant-read thermometer to ensure doneness without overcooking.
• Let the cutlets rest 1–2 minutes after frying before topping; this helps juices redistribute and prevents the burrata from sliding off.
• If you prefer less oil, you can shallow-bake the breaded cutlets at 425°F (220°C) for 12–15 minutes, flipping once (see the alternative baked method linked earlier).

Best Pairings

• Starches: Serve over a bed of simple arugula tossed with lemon, or alongside buttery mashed potatoes, polenta, or roasted fingerling potatoes.
• Veggies: Grilled asparagus, a crisp Caesar salad, or roasted seasonal vegetables balance richness nicely.
• Drinks: A crisp Pinot Grigio or a bright, herbaceous Sauvignon Blanc pairs well; nonalcoholic: sparkling water with lemon or iced tea.
• Lighter option: Place the cutlet on toasted ciabatta for a satisfying sandwich with extra balsamic glaze.

Keeping it Fresh

• Room temperature: Perishable cooked chicken should not be left at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
• Refrigeration: Store leftover cutlets and bruschetta separately in airtight containers in the fridge for up to 3–4 days. Burrata is best eaten fresh; if stored, it will keep 1–2 days but texture degrades.
• Freezer: Breaded and cooked cutlets can be frozen (wrapped tightly in plastic and foil or in an airtight freezer container) for up to 1–2 months. Thaw overnight in the refrigerator and re-crisp in a 400°F oven or air fryer.
• Reheating: Reheat in a 375–400°F oven for 8–10 minutes or in an air fryer at 350°F for a few minutes to restore crispness. Add fresh bruschetta and burrata after reheating.

Chef’s Advice

• Texture balance: Panko gives the crispiest crunch. Toss the panko with finely grated parmesan to help it brown and add savory depth.
• Don’t over-salt early: Parmesan, burrata, and pan-frying concentrate saltiness—season chicken lightly before dredging and adjust at the end.
• Oil temperature: Medium heat yields a golden crust without burning. If the oil smokes, lower the heat; if cutlets brown too quickly, reduce heat and finish cooking through.
• Burrata handling: Tear burrata open gently with your hands; the creamy interior will flow out beautifully over hot tomato mixture.
• Make-ahead: Marinate the tomato mixture up to 2 hours ahead to intensify flavor; bread the chicken and refrigerate for up to 30 minutes before frying to help coating adhere.

Creative Twists

1. Lighter (Baked) Version:

• Use boneless skinless chicken breasts, brush with a little oil, and bake the breaded cutlets at 425°F (220°C) for 12–15 minutes, flipping once. Top with fresh bruschetta and a small piece of burrata or a lighter fresh mozzarella.

2. Gluten-Free & Dairy-Free:

• Use gluten-free flour and panko (or crushed rice crackers) and omit parmesan. Replace burrata with a dairy-free creamy cheese or smashed avocado for creaminess.

3. Italian Herb & Lemon Zest Upgrade:

• Add 1 teaspoon dried oregano and lemon zest to the panko-parmesan mix. Finish with a squeeze of lemon over the plated cutlets for a bright note.

4. Caprese Twist:

• Replace balsamic vinegar with a drizzle of aged balsamic vinegar and add torn fresh basil and thinly sliced prosciutto for a salty-savory layer.

Recipe Q&A

Q: Can I use chicken breasts instead of thighs?
A: Yes—chicken breasts work. Pound to even thickness and watch cooking time carefully (breasts can dry out faster). For a juicier result, consider brining or using a meat thermometer.

Q: How do I prevent soggy breading?
A: Don’t overcrowd the pan and let oil return to temperature between batches. Drain on paper towels and re-crisp in a hot oven if needed.

Q: Can I make the tomato topping ahead?
A: Yes—tomato bruschetta can be prepared 1–2 hours ahead; keep it chilled and bring to room temp before spooning onto hot cutlets.

Q: Is there a healthier alternative to frying?
A: Bake the breaded cutlets on a wire rack at 425°F for 12–15 minutes, flipping once. Lightly spray with oil to help browning.

Q: What if my burrata is very soft and melts away?
A: Place burrata on the cutlet just before serving; if it’s extremely soft, use halves of burrata and gently nestle them so they remain visually present while still offering creaminess.

Conclusion

This Burrata Bruschetta Chicken Cutlets recipe brings together crunchy, juicy, bright, and creamy elements for a weeknight dish with restaurant-style flair—easy to make, hard to forget. Try the variations if you want a lighter or gluten-free version, and share your photos or tweaks so we can build a community of cooks inspired by bold contrasts and fresh ingredients. For more bruschetta-chicken inspiration and a slightly different take on the classic topping, see the flavorful Bruschetta Chicken at Jo Cooks via this link: Jo Cooks’ Bruschetta Chicken recipe. If you’re exploring other mozzarella- or tomato-topped chicken ideas, this Mozzarella Bruschetta Chicken example offers additional techniques and presentation tips: Mozzarella Bruschetta Chicken – Easy Chicken Dinner.

Enjoy the crunch, the cream, and the bright basil—then come back and tell me how yours turned out.

Burrata Bruschetta Chicken Cutlets

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• Author: recipesprintgmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free option available

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Description

A comforting and elegant dish featuring panko-crusted chicken cutlets topped with fresh tomato bruschetta and creamy burrata.

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Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken thighs
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped, plus extra for garnish
• 2 cloves garlic, minced
• 2 tablespoons olive oil (for marinade)
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 balls burrata cheese (about 4–4.5 oz each)
• Additional olive oil for frying
• Optional: balsamic glaze, lemon zest for finishing

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Instructions

1. In a bowl, combine cherry tomatoes, minced garlic, chopped basil, 2 tablespoons olive oil, balsamic vinegar, and a pinch of salt and pepper. Stir gently and set aside to marinate.
2. Line up three shallow bowls: one with seasoned flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with Parmesan cheese.
3. Pound the chicken thighs to an even thickness and season with salt and pepper.
4. Dredge each thigh in flour, dip in eggs, then press into the panko mixture.
5. Heat a skillet over medium heat and add olive oil. Fry the cutlets for 4–5 minutes on each side until deep golden brown and cooked through.
6. Drain on paper towels to remove excess oil.
7. Top each cutlet with a generous portion of bruschetta and half a burrata ball.
8. Garnish with extra basil and drizzle with balsamic glaze or lemon zest if desired.
9. Serve immediately.

Notes

For a lighter version, consider oven baking the breaded cutlets and reduce oil usage.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 730
• Sugar: 4g
• Sodium: 800mg
• Fat: 53g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 180mg