This dish is made with Italian chicken cutlets, burst balsamic cherry tomatoes, and melty burrata for a total flavor bomb that will make Sunday dinner a whole vibe.
Cutlets with Balsamic Burst Cherry Tomato Ingredients
Here’s everything you need to make this dreamy dish:
Chicken cutlets: You can use my chicken cutlet recipe or your own if you wish.
Cherry tomatoes: Grape tomatoes work well, too!
Shallots and garlic: For the burst tomatoes
Balsamic vinegar: Adds a beautiful sweet tartness to the sauce
Spices: We’ll be using red pepper flakes, salt, and pepper
Olive oil: For the burst tomatoes.
Burrata: The way this melts over the cutlets… to die for!
Fresh basil: For garnish
How to Make Balsamic Burst Cherry Tomatoes
Step 1: Prep your ingredients.
Prep your garlic and shallots (as well as your chicken and dredging stations during this time).
Step 2: Cook with garlic and shallots.
Add the olive oil along with the garlic, shallots, red pepper flakes, and a pinch of salt and pepper to the pot over medium heat. Let cook until slightly softened (just about 3 minutes).
Step 3: Add the tomatoes and balsamic.
Add the tomatoes and balsamic vinegar. Stir to coat, and then let cook for ~15 minutes, or until the tomatoes begin to burst.
*You can cook the chicken cutlets at this time.
Step 4: Pop a few of the tomatoes.
With your spatula, pop a few of the tomatoes so that they smoosh to get included in the sauce. Stir. Once most of the tomatoes have burst (aka split a bit), you’re done!
Step 5: Finish the dish
Add the warm cutlets to a platter and top with burrata. Spoon the burst tomatoes, along with the shallots and garlic, on top of the burrata pieces. Top with some fresh basil and enjoy!
Chicken Cutlets with Balsamic Burst Cherry Tomatoes and Burrata
Ingredients
- 2 pounds chicken cutlets cooked
- 2 pints cherry tomatoes
- ¼ cup olive oil
- 5-6 garlic cloves minced
- 1-2 shallots thinly sliced
- 2 teaspoon balsamic vinegar
- ¼ teaspoon red pepper flakes
- Pinch salt and pepper
- 2 burrata balls
- fresh basil
Instructions
- Cook the chicken cutlets as you wish.
- In a skillet with high sides, add the olive oil, shallots, garlic, salt, pepper, and red pepper flakes over medium-high heat. Let cook for 3 minutes, then add the tomatoes and balsamic. Stir to coat, then let cook for ~15 minutes or until the tomatoes have burst (aka split) and are tender.
- Use your spatula to break and smoosh a few of the tomatoes and stir into the sauce. If you'd like it more saucy, feel free to add a touch more olive oil or balsamic.
- When done, add the chicken cutlets to a platter. Break the burrata balls and lay them on top of the chicken. Spoon the tomatoes (and the shallots and garlic mixture) on top of the burrata. Add fresh basil and enjoy!
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