Here’s a fresh, flavorful recipe for Italian Basil Chicken Cutlets with Tomato & Mozzarella Topping—crispy, juicy, and perfect for a weeknight or dinner guests 🇮🇹🍅🧀
Italian Basil Chicken Cutlets with Tomato & Mozzarella
Ingredients (Serves 4)
Chicken Cutlets:
- 4 boneless, skinless chicken breasts, butterflied or pounded thin
- Salt & black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs or panko
- ½ cup grated Parmesan cheese
- 2 tbsp fresh basil, finely chopped
- 1 tsp garlic powder
- Olive oil, for frying
Topping:
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- Balsamic glaze (optional)
Instructions
- Prep the Chicken
- Season cutlets with salt and pepper.
- Set up three bowls: flour, eggs, and breadcrumbs mixed with Parmesan, chopped basil, and garlic powder.
- Bread the Cutlets
- Dredge chicken in flour → dip in egg → coat in breadcrumb mixture, pressing gently.
- Cook Until Golden
- Heat olive oil in a large skillet over medium heat.
- Cook cutlets 3–4 minutes per side until golden brown and cooked through (165°F / 74°C).
- Transfer to a baking sheet.
- Add Toppings
- Top each cutlet with tomato slices and mozzarella.
- Melt the Cheese
- Broil 2–3 minutes until mozzarella is melted and bubbly.
- Finish & Serve
- Garnish with fresh basil and drizzle with balsamic glaze if desired.
- Serve immediately.
Serving Suggestions
- Garlic butter pasta
- Roasted vegetables
- Caesar salad
- Crusty Italian bread
Make It Your Way
- Low-carb: Skip breadcrumbs; pan-sear chicken and top directly
- Extra flavor: Add pesto under the mozzarella
- Oven-baked: Bake breaded cutlets at 425°F (220°C) for 18–20 minutes, flipping once
If you want, I can also:
- Turn this into a sheet-pan version
- Provide nutrition info
- Write a restaurant-style menu description