Name: Burrata Bruschetta Chicken Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb. chicken breasts, butterfly and pound into 4 thin cutlets; Kosher salt, to season the cutlets; Cracked black pepper, to season the cutlets; 2 eggs, whisked, or 1 large egg; ½ cup grated parmesan cheese; ¼ cup panko breadcrumbs; ¼ cup Italian breadcrumbs; DeLallo avocado oil, as needed for shallow frying; 8 ounces burrata, 2-ounces per cutlet; ½ cup DeLallo tomato bruschetta, drain excess liquid, 2 tablespoons per cutlet; ¼ cup toasted pine nuts, 1 tablespoon per cutlet; red pepper flakes, to taste, omit if you do not like spice; drizzle DeLallo Glaze for Cheese, to taste; drizzle extra virgin olive oil, to taste; 2 tablespoons Italian parsley , chopped small, sprinkle among cutlets; parmesan cheese, grated, to taste

Burrata Bruschetta Chicken Cutlets

Get ready to wow your taste buds with this Burrata Bruschetta Chicken Cutlet recipe from @healthyishfoods. Crispy, golden chicken cutlets are topped with creamy, dreamy burrata and juicy, garlicky tomato bruschetta. Top with a drizzle of balsamic glaze, and you’ll get a perfect balance of crunch and creaminess. It’s an easy, crowd-pleasing dinner that brings all the flavors of your favorite Italian appetizer straight to your dinner table. Perfect for a weeknight meal or entertaining friends—this dish is sure to become a new favorite!

Ingredients

Chicken Cutlets

1 lb. chicken breasts, butterfly and pound into 4 thin cutlets

Kosher salt, to season the cutlets

Cracked black pepper, to season the cutlets

2 eggs, whisked, or 1 large egg

1/2 cup DeLallo Parmigiano-Reggiano, grated

1/4 cup DeLallo Panko Breadcrumbs

1/4 cup DeLallo Italian Breadcrumbs

DeLallo Extra Virgin Avocado Oil, as needed for shallow frying

Toppings

8 ounces burrata, 2-ounces per cutlet

1/2 cup DeLallo Tomato Bruschetta, drain excess liquid, 2 tablespoons per cutlet

¼ cup toasted pine nuts, 1 tablespoon per cutlet

Red pepper flakes, to taste, omit if you do not like spice

Drizzle DeLallo Glaze for Cheese, to taste

Drizzle, DeLallo Private Reserve Extra Virgin Olive Oil, to taste

2 tablespoons Italian parsley , chopped small, sprinkle among cutlets

DeLallo Parmigiano Reggiano, grated to taste

Directions

Add two whisked eggs to one plate. Add the grated Parmesan cheese, panko, and Italian breadcrumbs to the second plate. Mix until combined.

Grab two chicken breasts and butterfly them into four thin cutlets. Place the cutlets between parchment paper or add them to a sealable bag. Gently pound the chicken using a meat mallet, until it is thin and even.

Next, pat the chicken dry with a paper towel. Season both sides with kosher salt and cracked black pepper.

Run the cutlets through the whisked egg followed by the breading. Make sure each piece is well coated in the egg and breading. Repeat for all four cutlets.

Next heat a thin layer of avocado oil in your pan. It should cover the bottom of your pan. Once hot, but not smoking, add two chicken cutlets at a time. Do not overcrowd the pan. Shallow fry until cooked through and golden brown on both sides.

Cooking time will vary slightly based on the thickness of the chicken. The internal temperature should reach 165-degree Fahrenheit to ensure doneness.

Pull the chicken from the pan and place it on a cooling rack for 5-ish minutes. Option to dab it with a paper towel to absorb excess grease.

Add chicken cutlets to a plate or serving platter. Top with burrata, tomato bruschetta, red pepper flakes, toasted pine nuts, a drizzle of balsamic glaze, a drizzle of extra virgin olive oil, freshly chopped Italian parsley and freshly grated parmesan cheese. Serve and enjoy.

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Burrata Bruschetta Chicken Cutlets

Ingredients

Chicken Cutlets

Toppings

Directions

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