Italian Basil Chicken Cutlets with Pesto and Burrata Topping

Ingredients

For Chicken Cutlets:

• 2 large chicken breasts (butterflied & pounded thin)

• ½ cup all-purpose flour

• 2 eggs (beaten)

• 1 cup breadcrumbs (panko or regular)

• ¼ cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt & black pepper to taste

• Olive oil (for frying)

For Pesto Topping:

• 1 cup fresh basil leaves

• 2 tbsp pine nuts or walnuts

• 1 garlic clove

• ¼ cup grated Parmesan

• ⅓ cup olive oil

• Salt to taste
  (Or use store-bought pesto)

For Finishing:

• 1–2 balls burrata cheese (torn)

• Cherry tomatoes (optional, roasted or fresh)

• Fresh basil leaves

• Balsamic glaze (optional drizzle)

Step 1: Prepare the Chicken

1. Season chicken cutlets with salt and pepper.

2. Dredge in flour, then dip in beaten eggs.

3. Coat with breadcrumb-Parmesan mixture.

Step 2: Cook the Cutlets

1. Heat olive oil in a pan over medium heat.

2. Fry chicken for 3–4 minutes per side until golden and crispy.

3. Transfer to a paper towel-lined plate.

Step 3: Make the Pesto (if homemade)

1. Blend basil, nuts, garlic, Parmesan, and olive oil until smooth.

2. Adjust salt to taste.

Step 4: Assemble

1. Place crispy chicken on a serving plate.

2. Spoon pesto generously over each cutlet.

3. Tear burrata and place on top.

4. Add tomatoes, basil, and balsamic glaze if desired.

 Serving Suggestions

• With garlic butter pasta

• With roasted vegetables

• With lemon herb rice

• With crusty Italian bread