Description
This Burrata Bruschetta Chicken Cutlets recipe features tender, thinly pounded chicken breasts breaded and shallow fried to a golden crisp. Topped with creamy burrata, fresh tomato bruschetta, toasted pine nuts, and drizzled with balsamic glaze and extra virgin olive oil, this dish offers a harmonious blend of textures and flavors perfect for an elegant yet easy dinner.
Ingredients
Chicken and Breading
- 1 lb. chicken breasts (butterfly and pound into 4 thin cutlets)
- Kosher salt (to season the cutlets)
- Cracked black pepper (to season the cutlets)
- 2 eggs (whisked, or 1 large egg)
- ⅔ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- ⅓ cup Italian breadcrumbs
- Avocado oil (as needed for shallow frying)
Toppings
- 8 ounces burrata (2 ounces per cutlet)
- ½ cup tomato bruschetta (drain excess liquid, 2 tablespoons per cutlet)
- ¼ cup toasted pine nuts (1 tablespoon per cutlet)
- Pinch red pepper flakes (to taste, omit if you do not like spice)
- Drizzle balsamic glaze (to taste)
- Drizzle extra virgin olive oil (to taste)
- 2 tablespoons Italian parsley (chopped small, sprinkle among cutlets)
- Parmesan cheese (grated, to taste)
Instructions
- Setup the Breading Station: Prepare two plates: whisk the eggs in one plate, and in the other plate, combine grated parmesan cheese, panko breadcrumbs, and Italian breadcrumbs until mixed evenly.
- Prep the Chicken: Butterfly the chicken breasts into four thin cutlets. Place each cutlet between parchment paper or inside a sealable bag, then gently pound with a meat mallet until uniformly thin. Pat the cutlets dry with a paper towel, then season both sides generously with kosher salt and cracked black pepper.
- Bread the Chicken: Dip each cutlet into the whisked eggs, ensuring full coverage, then dredge thoroughly in the breadcrumb mixture. Repeat this process for all four cutlets, making sure they’re well coated.
- Shallow Fry: Heat enough avocado oil in a pan to cover the bottom, until hot but not smoking. Cook two cutlets at a time to avoid overcrowding, shallow frying until golden brown and cooked through. This usually takes enough time for the internal temperature to reach 165°F, depending on thickness.
- Rest the Chicken: Remove the cutlets from the pan and place them on a cooling rack for about 5 minutes. Optionally, blot them with a paper towel to remove excess oil.
- Assemble: Place the chicken cutlets on a serving plate. Top each with 2 ounces of burrata cheese, 2 tablespoons of drained tomato bruschetta, a sprinkle of red pepper flakes, and 1 tablespoon of toasted pine nuts. Drizzle with balsamic glaze and extra virgin olive oil. Finish by garnishing with freshly chopped Italian parsley and additional grated parmesan cheese. Serve immediately and enjoy.
Notes
- Ensure the cutlets are pounded to an even thickness for uniform cooking.
- Drain excess liquid from tomato bruschetta to prevent soggy toppings.
- Adjust red pepper flakes based on personal spice preference or omit for a milder dish.
- Resting the chicken after frying helps retain juiciness and texture.
- Use a meat thermometer to confirm that chicken reaches 165°F internally for food safety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
