Herbed Chicken Cutlets with Marinated Tomatoes and Burrata
"Herby, buttery fresh made breadcrumbs. Coating juicy chicken cutlets. Fried in salted ghee. Served with bright marinated tomatoes, and creamy cool burrata cheese."
-- @shelbyykhan
A Note from Feedfeed

The secret to these crispy chicken cutlets? Homemade gluten-free breadcrumbs! 


Prep time 25mins
Cook time 25mins


For the Chicken:

  • 3 slices gluten free bread, torn
  • 1/ 2 teaspoon red pepper flakes
  • 1/ 2 teaspoon dried oregano
  • 1/ 2 teaspoon dried rosemary
  • 1/ 2 teaspoon garlic powder
  • 1/ 2 teaspoon onion powder
  • 1 chicken breast, butterflied and flattened
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons ghee (or butter)
  • Flaky sea salt, to taste

For the Marinated Tomatoes and Serving:

  • 1 cup halved cherry tomatoes
  • 1 tablespoon fresh chopped basil, plus more for serving
  • 1/ 2 teaspoon red pepper flakes
  • 1 lemon
  • 1/ 2 teaspoon Kosher salt
  • 1/ 4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 2 balls burrata cheese

Chicken and breadcrumbs


  • Step 1

    Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.

  • Step 2

    Place torn bread, red pepper flakes, oregano, rosemary, garlic powder and onion powder in a food process. Process into fine crumbs.

  • Step 3

    Bake breadcrumbs on prepared baking sheet for 7-10 minutes until golden brown, tossing halfway through. Cool completely.

  • Step 4

    Season chicken with with salt and pepper. Rub with olive oil.

  • Step 5

    Press chicken firmly into cooled breadcrumbs, coating from edge to edge.

  • Step 6

    Melt ghee in a pan (I prefer cast iron) and cook chicken for 5-7 minutes per side until cooked through.

  • Step 7

    Place on a wire rack to cool, sprinkling with flaky salt while still warm.

For the Marinated Tomatoes and Assembly:

  • Step 1

    In a bowl, toss tomatoes with basil, red pepper, salt and pepper.

  • Step 2

    Zest the lemon, and add to bowl. Squeeze in juice from half of the lemon, saving the remaining half for serving.

  • Step 3

    Add olive oil and balsamic vinegar.

  • Step 4

    Serve chicken with marinated tomatoes and burrata. Garnish with additional basil before serving.