Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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