– 8 oz (225g) burrata cheese (or fresh mozzarella)
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped or whole
– Balsamic glaze, for drizzling
– Extra virgin olive oil, for drizzling
– Salt and pepper, to taste
Instructions:
1. **Prepare the Chicken Cutlets:**
– Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
– Season both sides of the chicken with salt and pepper.
2. **Bread the Chicken:**
– Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs.
– Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture, pressing down to adhere the crumbs.
3. **Cook the Chicken:**
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