Prosciutto and Basil wrapped Chicken Cutlets bathed in burst cherry tomatoes and melty burrata cheese.
This dish is perfect for the end of summer. It’s light, easy to make, and uses the tomatoes and basil that are at peak performance in late August. It’s a recipe combining a few favorites, but mostly adapted from Half Baked Harvest’s version here: https://www.halfbakedharvest.com/basil-chicken-saltimbocca/
These are essentially your basic chicken cutlets on steroids, with the delicious addition of both prosciutto and fresh basil cooked under the breadcrumbs – it’s a flavor explosion that pairs so well with the tangy tomatoes and melty burrata – perfection!
The tomatoes melt into the skillet to create a delicious balance for the saltiness of the chicken and prosciutto. It’s possible you may even win over tomato-haters with this. I know some of those.
Basil Chicken Saltimbocca with Burst Tomatoes and Burrata
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- kosher salt and black pepper
- 8 thin slices prosciutto
- 8 large fresh basil leaves, plus more for finishing
- 2 large eggs
- 1 cup Panko bread crumbs
- 3/4 cup grated parmesan cheese
- 1/3 cup olive oil
- 2 Tbsp butter
- 1 tsp red pepper flakes (to taste - optional)
- 2 cloves garlic, minced
- 2 large shallots, thinly sliced
- 1 pint cherry tomatoes
- 2 Tbsp white or regular balsamic vinegar
- 1-2 Tbsp honey
- 2 tsp fresh thyme leaves
- 2 balls burrata cheese torn
Instructions
- Sprinkle the chicken breasts with salt and pepper. Wrap each piece with 2 large basil leaves, and then prosciutto, like an envelope. This should adhere fairly easily.
- Place the eggs in a shallow bowl, and beat with 1 Tbsp water. In another shallow bowl, combine the panko with the grated parmesan. One at a time, dredge the chicken breasts through the beaten egg wash, and then the breadcrumb mixture, setting on a plate until ready to cook.
- Heat a large cast iron skillet over medium heat, and add 2 Tbsp of olive oil with 1 Tbsp of butter - cook the chicken two cutlets at a time, flipping when golden brown, about 5 minutes per side. Finish the chicken and set aside to make the tomatoes. Add more olive oil and 1 Tbsp of butter for cooking the second round.
- In the same skillet, add 2 Tbsp more of olive oil, and toss in the shallots, garlic and red pepper flakes, followed by the cherry tomatoes. Cook for several minutes until the tomatoes burst their skins and start to loosen a bit. Add the balsamic, a touch of honey, and the fresh thyme leaves. You should be left with a silky sauce surrounding the tomatoes.
- To serve, plate each cutlet with a small mound of the tomatoes and sauce, and finish with fresh burrata and torn basil leaves. Enjoy!
Notes
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