Italian Basil Chicken Cutlets with Pesto and Burrata Topping

4 boneless, skinless chicken breasts

½ cup flour

1 egg, beaten

1 cup Italian-seasoned breadcrumbs

½ cup grated Parmesan cheese

2 tbsp olive oil

4 oz burrata cheese

3 tbsp basil pesto

Salt & black pepper to taste

Optional: fresh basil leaves for garnish

Directions:

Prepare the Chicken Cutlets:

Pound chicken breasts to an even thickness. Season with salt and pepper. Dredge each cutlet in flour, dip in beaten egg, and coat with a mixture of breadcrumbs and Parmesan.

Cook the Cutlets:

Heat olive oil in a skillet over medium heat. Cook chicken cutlets 4–5 minutes per side until golden brown and cooked through.

Top with Pesto & Burrata:

Spoon a small amount of basil pesto over each cutlet, then place a piece of burrata on top. Allow it to soften slightly from the heat. Garnish with fresh basil leaves and serve warm.

Nutritional Info (per serving, 1 of 4):

Calories: ~470

Protein: 42g

Carbohydrates: 18g

Fat: 25g

Fiber: 2g