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Escalopes de poulet au basilic italien avec garniture à la tomate et à la burrata

Italian Basil Chicken Cutlets with Tomato and Burrata Topping

This recipe features thinly pounded chicken cutlets, likely breaded and pan-fried, infused with the fresh, aromatic flavor of basil. These crispy cutlets are then topped with a fresh and vibrant combination of juicy tomatoes and creamy, delicate burrata cheese. It's a dish that brings together classic Italian flavors in a satisfying and elegant way, perfect for a flavorful meal.
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Prep Time 10 minutes
Cook Time 14 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • Ingredients:
For the Chicken Cutlets:
2 large chicken breasts, sliced in half horizontally
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Olive oil, for frying
For the Topping:
2 balls of fresh burrata cheese (or mozzarella if preferred)
1 ½ cups cherry tomatoes, halved
2 tablespoons fresh basil, finely chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze (or reduction)
Salt and pepper, to taste

Method
 

Prepare the Chicken:
    Pat chicken cutlets dry and season both sides with salt and pepper.
      Dredge each piece first in flour, then in beaten eggs, then in breadcrumbs mixed with Parmesan cheese.
        Press gently so the coating sticks well.
          Fry Until Golden:
            Heat olive oil in a skillet over medium-high heat.
              Fry the chicken cutlets for 3–4 minutes per side, or until golden brown and crispy.
                Transfer to a paper towel–lined plate.
                  Prepare the Tomato Topping:
                    In a bowl, combine halved cherry tomatoes, garlic, olive oil, chopped basil, salt, and pepper.
                      Let sit for 5–10 minutes to marinate.
                        Assemble:
                          Place the hot chicken cutlets on a serving plate.
                            Top each cutlet with a burrata ball (or slice of mozzarella).
                              Spoon the tomato-basil mixture over the cheese.
                                Drizzle generously with balsamic glaze and a touch of olive oil.
                                  Serve Immediately:
                                    Garnish with extra basil if desired.
                                      Serve warm with a side of arugula salad, pasta, or crusty bread.