What happens when crisp meets creamy, and simple meets sensational? You get Crispy Parmesan-Basil Chicken Cutlets—a dish that transforms humble chicken into a flavor-packed centerpiece. With Pinterest searches for “crispy chicken cutlets” up 48% this year, it’s clear home cooks crave this combo of golden crust, melty cheese, and herb-fresh toppings. This recipe layers texture and flavor: panko-crusted chicken, warm burrata or mozzarella, juicy cherry tomatoes, and a balsamic drizzle. Best of all? It’s quick enough for a weeknight and stunning enough for a dinner party. Here’s how to make it yours.
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup cherry tomatoes, halved
- 8 oz burrata or fresh mozzarella, torn
- 2 tbsp olive oil
- 2 tbsp fresh basil, chopped
- Optional: balsamic glaze for drizzling
Step-by-Step Instructions
Step 1: Prep the Chicken
- Season chicken cutlets with salt, pepper, garlic powder, and Italian seasoning.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
- Dredge each cutlet in flour, dip in egg, then press into the breadcrumb-Parmesan mixture until well coated.
Step 2: Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Pan-fry chicken for 4–5 minutes per side until golden brown and fully cooked. Set aside on paper towels to drain.
Step 3: Prepare the Toppings
- In the same pan, quickly sauté cherry tomatoes for 2–3 minutes until slightly blistered. Add a pinch of salt.
- If using burrata, gently tear into pieces. If using mozzarella, slice or tear to size.
Step 4: Assemble and Serve
- Top each crispy cutlet with burrata or mozzarella, spoon over warm cherry tomatoes.
- Sprinkle with chopped basil and finish with balsamic glaze if desired. Serve hot.
Variations
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
- Spicy Kick: Add crushed red pepper flakes to the breadcrumb mix.
- Grilled Option: Skip the breading and grill the seasoned chicken, then top as usual.
- Veggie Add-In: Layer with arugula or spinach before topping for a peppery green crunch.
Cooking Note
- Use a meat mallet to pound chicken evenly for fast, even cooking.
- Don’t overcrowd the pan—cook in batches if necessary for crispness.
- Let cutlets rest a minute before topping to maintain crisp texture.
Serving Suggestions
These chicken cutlets pair wonderfully with a side of garlic bread, roasted vegetables, or a lemony arugula salad. You can also turn them into a gourmet sandwich or serve over pasta tossed in olive oil and garlic. For a summer twist, enjoy them cold as leftovers layered over greens.
Storing Tips for the Recipe
Store cutlets separately from toppings to keep them crispy. Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven until hot and crisp. Tomatoes and cheese are best added fresh after reheating. Freezing is not recommended once assembled but cutlets alone freeze well up to 2 months.
Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 560
Protein: 43g
Sodium: 520mg
Healthier Alternatives for the Recipe
Swap burrata for low-fat mozzarella, and pan-fry with less oil or air-fry for a lighter version. You can also substitute chicken breasts with turkey cutlets or tofu slices for a leaner or vegetarian option. Add microgreens or arugula for an extra nutrient boost.
Common Mistakes to Avoid
- Skipping the pounding: Leads to uneven cooking—pound evenly for uniform crispness.
- Too much oil: Use just enough to coat the pan—excess makes the cutlets soggy.
- Overcrowding: Makes breading steam instead of crisp. Cook in batches if needed.
- Adding cheese too early: Add just before serving to avoid soggy results.
Conclusion
Crispy Parmesan-Basil Chicken Cutlets are proof that bold flavor doesn’t need hours in the kitchen. With a few simple techniques and vibrant toppings, you’ll create a dish that looks gourmet but feels effortless. Try it today and let your taste buds lead the applause!
Frequently Asked Questions (FAQs)
Q1: Can I use panko instead of Italian breadcrumbs?
A: Yes, panko gives an even crispier texture. Just mix with Italian seasoning.
Q2: What’s the best cheese if I don’t have burrata?
A: Fresh mozzarella or ricotta work beautifully as substitutes.
Q3: Can I make this in the oven?
A: Yes. Bake at 425°F for 20–25 minutes, flipping once, then top and broil for 2 minutes.
Q4: How do I keep the cutlets crispy after cooking?
A: Place on a wire rack after frying to keep air circulating and avoid sogginess.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 560 |
| Protein | 43g |
| Fat | 32g |
| Saturated Fat | 13g |
| Unsaturated Fat | 17g |
| Cholesterol | 140mg |
| Sodium | 520mg |
| Carbohydrates | 24g |
| Sugar | 3g |
| Fiber | 1g |
| Trans Fat | 0g |
Crispy Parmesan-Basil Chicken Cutlets
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy Parmesan-Basil Chicken Cutlets topped with creamy burrata, juicy cherry tomatoes, and fresh basil. A restaurant-worthy dish made in under 40 minutes.
Ingredients
4 boneless, skinless chicken breasts (pounded thin)
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
2 eggs, beaten
1 cup all-purpose flour
Salt & pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
1 cup cherry tomatoes, halved
8 oz burrata or fresh mozzarella, torn
2 tbsp olive oil
2 tbsp fresh basil, chopped
Optional: balsamic glaze for drizzling
Instructions
1. Season chicken with salt, pepper, garlic powder, and Italian seasoning.
2. Set up 3 bowls: flour, eggs, and breadcrumbs mixed with Parmesan.
3. Dredge each cutlet in flour, egg, and breadcrumb mix.
4. Heat olive oil in a skillet over medium. Fry chicken 4–5 minutes per side until golden.
5. Sauté cherry tomatoes in same pan for 2–3 minutes with a pinch of salt.
6. Tear burrata or mozzarella into pieces.
7. Top each cutlet with cheese, then cherry tomatoes.
8. Sprinkle with basil and drizzle balsamic glaze, if using. Serve hot.
Notes
Use pounded chicken for even cooking.
Cook in batches to maintain crispiness.
Add cheese just before serving to keep cutlets crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with toppings
- Calories: 560
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 140mg