Crispy Chicken Caprese with Burrata & Blistered Tomatoes
An irresistible Italian-inspired dinner that sings of summer!
Golden, crispy chicken cutlets topped with blistered cherry tomatoes, fresh basil, creamy burrata, and a drizzle of tangy balsamic glaze—this Crispy Chicken Caprese is what summer dinner dreams are made of. It’s a flavor-packed mashup of a classic chicken Milanese and a fresh Caprese salad, and it comes together in under an hour!
Whether you’re entertaining friends or just craving a vibrant weeknight meal, this dish delivers serious wow-factor with minimal fuss. Let’s dive in!
Ingredients
For the Chicken Cutlets:
- 4 boneless chicken breasts, pounded thin
- Kosher salt & freshly ground black pepper
- ½ cup all-purpose flour
- 3 large eggs, whisked
- 1½ cups Italian-style panko breadcrumbs
- Oil for shallow frying
For the Blistered Tomato Basil Topping:
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1½ cups fresh basil leaves, chiffonade
To Finish:
- 1 ball burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
1. Prepare the Chicken
Place a chicken breast between two pieces of plastic wrap and gently pound it to even thickness using a meat mallet. Be careful not to tear the meat. Season with kosher salt and pepper. Repeat for all cutlets.
2. Bread the Cutlets
Set up a dredging station with three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Whisked eggs
- Bowl 3: Italian panko breadcrumbs
Dredge each chicken cutlet first in flour (shake off excess), then dip in egg, and finally coat in breadcrumbs. Press gently to ensure a good crust. Repeat for all cutlets.
3. Fry Until Golden
In a large cast iron skillet, heat ½ inch of oil to 325°F (160°C). Fry each cutlet for 2–3 minutes per side, until golden brown and crisp. Work in batches if needed. Drain on paper towel-lined plate and keep warm.
4. Make the Blistered Tomatoes
In another skillet over medium heat, add 2 tbsp olive oil. Add cherry tomatoes and let them cook undisturbed for 2 minutes to char the skins. Stir and cook another 3 minutes.
Add garlic and salt, sauté for 1 more minute until fragrant.
Deglaze the pan with ¼ cup dry white wine, scraping up browned bits. Simmer until the wine reduces by half (2–3 minutes). Remove from heat and transfer to a bowl.
Add chiffonade basil and 1 tsp lemon juice, then mix gently.
5. Assemble and Serve
To serve, place a chicken cutlet on a plate. Spoon blistered tomato basil mixture over top. Add torn burrata pieces, finish with lemon zest, and drizzle generously with balsamic glaze.
Pro tip: Wait to top the chicken until just before serving to keep the crust perfectly crispy!
Nutrition (Per Serving):
- Calories: ~460 kcal
- Servings: 4
So fresh, so crispy, so irresistible.
This Crispy Chicken Caprese is a stunning blend of textures and flavors—from the crunchy golden chicken to the juicy tomatoes and creamy burrata. It’s summer on a plate and perfect for your next dinner party or cozy family meal.
Tag your creations with #CrispyCapreseMagic and show off those golden cutlets!
