Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata
Serves 2
Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
2 chicken breasts, butterflied (≈ 400–450 g total)
2 eggs (≈ 100 g), beaten
60 g flour
75 g breadcrumbs
25 g grated Parmesan
10 g fresh basil, chopped (+ extra leaves for garnish)
300 g cherry tomatoes
8–10 g garlic, minced
2 g garlic powder
30 ml olive oil (plus extra for frying)
225 g burrata
4 g salt
1 g black pepper
Method
Coat chicken: flour → egg → breadcrumbs mixed with Parmesan, basil, garlic powder, salt & pepper.
Pan-fry in olive oil (plus a little extra if needed) for 3–4 mins per side until golden and cooked through.
Roast tomatoes with garlic, olive oil, salt & pepper at 200°C for 20–25 mins.
Spoon tomatoes over chicken, then tear burrata on top.
Garnish with fresh basil and serve.
Pairs perfectly with trapiche reserve cabernet sauvignon
available from Sainsbury’s, Tesco
In the glass: Deep violet colour with bright appearance. On the nose, it reveals intense aromas of black fruit – cassis, blueberries and plum skin – complemented by fresh notes that enhance its typicity. On the palate, it is smooth and flavourful, with well-integrated acidity that brings vibrancy. Medium-bodied and well-balanced, with a harmonious and persistent finish.
Why this works with this dish: This smooth, fruit-forward Malbec cuts through the richness of the creamy sauce while complementing the savoury mushroom flavours in the dish.