Description
A comforting and elegant dish featuring panko-crusted chicken cutlets topped with fresh tomato bruschetta and creamy burrata.
Ingredients
Scale
- 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
Instructions
- 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.
- Line up three shallow bowls: one with seasoned flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with Parmesan cheese.
- Pound the chicken thighs to an even thickness and season with salt and pepper.
- Dredge each thigh in flour, dip in eggs, then press into the panko mixture.
- 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.
- Drain on paper towels to remove excess oil.
- Top each cutlet with a generous portion of bruschetta and half a burrata ball.
- Garnish with extra basil and drizzle with balsamic glaze or lemon zest if desired.
- 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