Instructions
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Bread the chicken:
– Dredge cutlets in flour → dip in eggs → coat in breadcrumbs.
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Pan-fry:
– Heat olive oil in a skillet.
– Cook cutlets 3–4 min per side until golden and cooked through.
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Make tomato topping:
– Toss cherry tomatoes with olive oil, salt, pepper, basil, and optional chili flakes.
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Assemble:
– Place warm cutlets on a plate.
– Tear burrata over the top so it melts slightly.
– Spoon tomatoes and basil mixture over everything.
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Finish:
– Drizzle with olive oil or a little balsamic glaze.
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