Crispy Burrata Chicken

Crispy breaded chicken gets stacked high with juicy tomatoes and a scoop of creamy burrata for a knockout Italian combo that’s easy to pull off at home. You get bold flavors and big texture in every bite: juicy cheese over tender, crunchy chicken and rich tomatoes. Before you dig in, hit it all with sweet balsamic glaze for a tangy-sweet finish—your dinner will look and taste like you spent hours, but it’s low effort and high reward.

I stumbled onto this awesome mix at a cooking class one hot summer in Tuscany. The chef said the real Italian magic is just using amazing stuff and not fussing too much. I took that to heart. Now, every time I have friends over, I make this—people ask how I did it before they’ve even finished. Best part? Watching creamy burrata ooze over those bright tomatoes—that’s when everyone grabs their fork ready for the first bite.

Vibrant Ingredients

• Balsamic glaze: Gives the dish its final boost, adding sweet tangy flavor to tie it all together.
• Dry white wine: Brings a splash of bright flavor into the tomato topping and lifts everything with a hint of acidity.
• Quality olive oil: Kicks up the flavors in every stage—from frying chicken to drizzling over at the end.
• Creamy burrata cheese: Turns simple chicken into something dreamy with its gooey, melty richness as it hits the heat.
• Aromatic basil leaves: Add their classic Italian scent and pop of green to every bite.
• Fresh cherry tomatoes: When pan-fried, they burst with sweet and juicy flavor and add gorgeous color.
• Italian panko breadcrumbs: These make the coating extra crispy and bring that signature Italian crunch.
• Boneless chicken breasts: Once you flatten them, they cook up tender and juicy—and they’re the perfect vehicle for all the flavor.

Step-by-Step Guide

Topping Creation:

Keep a single tablespoon of oil in your pan after frying, then pour in two more of good olive oil and crank up the heat. Toss in a pint of halved cherry tomatoes and don’t stir them for three minutes so they caramelize. Next, add two chopped garlic cloves, stirring for about thirty seconds so they smell great but don’t go brown. Splash in a quarter cup of dry white wine, scraping up any browned bits as it bubbles. Let most of the wine cook off in about two minutes so the sauce thickens up nicely.

Frying Technique:

Pour enough vegetable oil in a sturdy pan to give you about half an inch, then heat to 325°F—you want it hot but not smoking. Lay the coated chicken in, but don’t overcrowd; two pieces at a time work best. Cook for three minutes, flip with tongs, and give it another two minutes—keep going until the inside hits 165°F. Pull them out onto paper towels so they stay nice and crunchy.

Breading Station:

Get three shallow bowls lined up. First one: half a cup of flour with salt and pepper. Second: beat two eggs smooth. Third: mix a cup of Italian panko, a quarter cup of grated parmesan, and a spoonful of dried Italian herbs. Take each chicken piece, dip it in flour (tap off the extra), drag it through egg, and then coat well in the panko mix—give it a good press so it sticks.

Chicken Preparation:

Lay two big chicken breasts flat between plastic wrap on a cutting board. Use a flat mallet to lightly pound them from the center out until they’re evenly half an inch thick—that way, everything cooks at the same rate. Cut each breast in half for four same-sized pieces. Sprinkle salt and pepper generously over both sides and let the flavor sink in a bit.

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The first time I made this, I didn’t bother pounding out the chicken, and I ended up with raw patches in the thickest spots. My Nonna told me the real trick is getting the meat the same thickness every time, no matter how you cook it. Ever since I started flattening my chicken, it turns out perfect and juicy every single time—and it’s way faster, too.

Delicious Pairings

Scoop chicken cutlets onto greens like peppery arugula tossed in olive oil, a squeeze of lemon, and big shards of parmesan. Add some crusty bread to soak up all that tomato and burrata goodness. Swap the sides with roast veggies or buttered noodles with herbs for an extra Italian touch.

Fun Swaps

Switch things up for the season—use heirloom tomatoes in the summertime, or try slow-roasted romas when it's cold. For a gluten-free riff, swap regular breadcrumbs for ground almonds and gluten-free panko. Creamy ricotta with some fresh herbs or buffalo mozzarella also work if you don't have burrata.

Leftover Tips

For easy planning, assemble the parts ahead. Bread the chicken up to half a day early and store it in the fridge. Make the tomato topping up to two days before—just keep it sealed in a container. Toss everything together when you’re ready to eat. Warm chicken cutlets in a 350°F oven for eight minutes to make them crispy again.

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You really see magic on your plate when a few quality ingredients—crispy chicken, juicy tomatoes, fresh basil, creamy burrata—come together with simple steps. It takes a bit of care, but the payoff beats anything you’ll get out. Friends and family actually get excited when you serve this, whether it’s for a fancy celebration or just a chill weeknight meal.

Frequently Asked Questions

→ How much prep work can I do earlier?

Sure thing! Go ahead and pound and bread the chicken ahead of time. Keep it chilled in your fridge until you're ready to cook. You can make the tomato mixture in advance too—just warm it up right before eating. Try to fry and serve the chicken with burrata right at the end for the ultimate crunch and melty cheese.

→ What can I use instead of burrata if I can't find it?

Try fresh mozzarella if burrata's not around, though it's a little less creamy inside. Stracciatella, ricotta, or even a scoop of mascarpone will all work too—each gives a creamy bite and still tastes great.

→ Any ways to make this a bit healthier?

You can bake the breaded chicken on a rack at 425°F, misted with olive oil, flipping once for about 15-20 minutes. To lighten it more, sprinkle in less cheese or pick part-skim mozzarella instead of burrata.

→ What should I serve alongside these chicken cutlets?

Go simple! A fresh arugula salad, roasted herb potatoes, green beans with a squeeze of lemon, or a little angel hair pasta tossed in olive oil all work great without overpowering your chicken.

→ Can I swap out the white wine?

You bet! Just use chicken broth, veggie broth, or even a splash of white grape juice mixed with a dash of white wine vinegar. Each swap will loosen up the pan and give a bit of flavor, though it'll taste just a bit different.