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Prepare the Chicken Cutlets:
– Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
– Season both sides of the chicken with salt and pepper.
Bread the Chicken:
– Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs.
– Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture, pressing down to adhere the crumbs.
Cook the Chicken:
– Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan.
– Once the oil is hot, add the breaded chicken cutlets in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
– Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Assemble the Dish:
– Arrange the crispy chicken cutlets on a serving platter.
– Tear the burrata cheese into pieces and place it over the chicken cutlets.
– Top with the halved cherry tomatoes and fresh basil leaves.
– Drizzle with balsamic glaze and a bit of extra virgin olive oil.
– Season with a pinch of salt and pepper.
Serve:
– Serve immediately, while the chicken is still warm and crispy.
This dish is perfect for a light dinner or a special weekend meal. Enjoy the combination of crispy chicken with the creamy burrata and fresh, flavorful toppings!
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