Italian basil chicken cutlets

Use a meat mallet/tenderizer to pound chicken cutlets under a plastic sheet to an even thickness. Season with kosher salt and freshly ground black pepper.

Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat each chicken cutlet in flour, shake off excess, then dip in egg, and coat in breadcrumbs.

Heat oil in a cast iron skillet to 325°F. Fry each cutlet 2-3 minutes per side until golden. Drain on paper towels.

In the same skillet, heat olive oil, add cherry tomatoes, and cook for 5 minutes until blistered. Add garlic and salt, cook for 1 minute, then deglaze with white wine.

Combine tomatoes with basil, lemon juice, and zest in a bowl.

Serve chicken cutlets topped with burrata, tomato mixture and a drizzle of balsamic glaze.