➤ story by AISHA DAVIS • photos by KALEA MARTIN
Backyard barbecue staples like hot dogs and burgers, watermelon, and potato salad, will always have a place on the table every summer. But if you want to serve up a dinner that’s a little more… knife-and-fork, this combination of crispy lemon basil chicken cutlets and a peach burrata arugula salad will certainly deliver.
Related: How to Make Chicken Cutlets Without Eggs or Flour
This dish is as filling and comforting as any homecooked meal, yet still has a bright summery flavor, perfect for a hot day.
Pro Tips
Fresh vs. Dry Basil: If you’ve already mastered chicken cutlets, this recipe is all but a simple flavor upgrade. Just add lemon zest and finely chopped basil to your breadcrumbs and you’re on your way. Fresh basil makes a noticeable difference in the breading. Dried basil won’t provide the same bright, aromatic flavor or flecks of green throughout the crispy coating.
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Zest Before You Juice: Always zest the lemon before cutting it in half. It’s much easier to remove the zest while the fruit is still whole, and you’ll avoid wasting any of those fragrant oils. Serve the chicken with fresh lemon wedges or slices so everyone can squeeze a little juice over the top just before eating.
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Pick Your Peaches Wisely: When it comes to the arugula salad, peaches are the star of the show! Yellow peaches provide a nice balance of sweetness and acidity, while white peaches are sweeter and more delicate. Either works well in this salad. If you’re prepping ahead, toss the slices with a small squeeze of lemon juice to help slow browning without affecting the flavor.
Lemon Basil Chicken Cutlets with Peach & Burrata Arugula Salad
Ingredients
- Chicken: 4 thin-cut chicken cutlets (or 2 large breasts, halved horizontally and pounded thin)
- Breading Station:
½ cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs (for that extra-crispy crunch seen on your wire rack)
½ cup grated Parmesan cheese - Aromatics & Seasoning: Zest of 1 lemon, 2 tbsp finely chopped fresh basil, 1 tsp garlic powder, salt, and freshly cracked black pepper
- Cooking: ¼ cup olive oil or neutral oil (for shallow frying)
- Garnish: 1 lemon (sliced into rounds) and extra chopped basil
- For the Salad: 4 cups fresh wild arugula, 1 ball of fresh Burrata cheese, 1 ripe peach (sliced), and 3–4 slices of Prosciutto (torn into ribbons)
- Dressing/Finishing: Olive oil, juice of ½ lemon, salt, pepper, and a high-quality balsamic glaze drizzle
Directions
- Prep the breading station: 5 mins.Set out three shallow bowls. Bowl 1: Flour mixed with garlic powder, salt, and pepper. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs, grated Parmesan, lemon zest, and chopped fresh basil tossed together.
- Bread the cutlets: 5 mins. Pat the chicken dry. Dredge each cutlet in the flour (shake off excess), dip completely into the egg, and then press firmly into the Panko-Parmesan mixture until fully coated.
- Shallow fry to golden perfection: 6-8 mins. Heat oil in a large skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side until deeply golden brown and crisp. Transfer them to a wire rack set over a baking sheet immediately to keep the bottoms from getting soggy.
- Assemble the salad: 5 mins.In a large bowl, lightly toss the arugula with a quick drizzle of olive oil, a squeeze of fresh lemon juice, salt, and pepper. Plate the greens, then top with slices of fresh peach, torn ribbons of prosciutto, and pieces of creamy burrata.
- Garnish and serve: 2 mins.Place a hot chicken cutlet next to the salad. Top the chicken with a fresh lemon slice and a sprinkle of basil. Finish the entire plate with a beautiful zigzag drizzle of balsamic glaze over the salad.
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