Herbed Chicken Cutlets with Marinated Tomatoes and Burrata
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Prep time 25mins
Cook time 25mins

Recipe Card

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
  • 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.