1. **Prepare Chicken: Use a meat mallet/tenderizer to pound the chicken cutlets under a plastic sheet to an even thickness. Season with kosher salt and freshly ground black pepper.
2. Set Up Breading Stations: Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Bread Chicken: Coat each chicken cutlet in flour, shake off excess, then dip in egg, and coat in breadcrumbs.
4. Fry Chicken: Heat oil in a cast iron skillet to 325°F. Fry each cutlet for 2-3 minutes per side until golden. Drain on paper towels.
5. Prepare Tomato Mixture: In the same skillet, heat olive oil, add cherry tomatoes, and cook for 5 minutes until blistered. Add garlic and salt, cook for 1 minute, then deglaze with white wine.
6. Mix with Basil and Lemon: Combine tomatoes with basil, lemon juice, and zest in a bowl.
7. Serve: Place the chicken cutlets on a serving plate. Top with torn burrata, the tomato mixture, and drizzle with balsamic glaze.
Nutritional Information:
– Prep Time: 20 minutes
– Cooking Time: 20 minutes
– Total Time: 40 minutes
– Servings: 4 servings
Italian Basil Chicken Cutlets
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