Ingredients:
For the Chicken Cutlets:
2 large chicken breasts, halved and pounded thin
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 tbsp fresh basil, chopped
1 tsp garlic powder
Salt and black pepper to taste
Olive oil for frying
For the Tomato Topping:
2 cups cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp dried oregano
Salt and black pepper to taste
For the Burrata:
1 ball burrata cheese, drained
Fresh basil leaves, for garnish
Directions:
Season chicken with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan, basil, and garlic powder.
Heat olive oil in a skillet over medium heat and cook chicken for 4–5 minutes per side until golden and cooked through.
In a separate pan, heat olive oil and sauté garlic for 30 seconds. Add cherry tomatoes, oregano, salt, and pepper. Cook for 5–7 minutes until softened and slightly saucy.
Top each chicken cutlet with the warm tomato mixture.
Place burrata on top of the tomato layer, letting it slightly melt over the warm chicken.
Garnish with fresh basil leaves and serve immediately.
Nutritional Information (per serving, approx.):
Calories: 520
Protein: 36g
Carbohydrates: 20g
Fat: 32g
Fiber: 3g
Sugar: 6g