Instructions
Step 1: Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
Step 2: Dredge each chicken breast in flour, dip into the beaten eggs, then coat in a mixture of breadcrumbs and grated Parmesan.
Step 3: Heat olive oil in a large skillet over medium-high heat. Fry the cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Step 4: Place the crispy cutlets on a serving platter. Top each with a few spoonfuls of burrata cheese.
Step 5: Scatter the halved cherry tomatoes and fresh basil leaves generously over the top.
Step 6: Drizzle with balsamic glaze just before serving for a sweet-tangy finish.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken cutlets in a 375°F oven for about 10 minutes to maintain crispiness. Add the burrata, tomatoes, and basil fresh when ready to serve again.
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