Preheat your oven to 425˚F. This step is crucial as it ensures that the chicken cooks evenly and achieves that perfect golden color.
Prepare the chicken by placing each boneless skinless chicken breast on a cutting board. Use a long, sharp knife to slice them horizontally into 3 to 4 thin cutlets. This not only helps in quicker cooking but also increases the surface area for that delicious coating.
Gather three shallow bowls for the breading station. In the first bowl, add the flour. In the second bowl, crack the eggs and beat them until smooth.
In the third bowl, combine the bread crumbs, grated parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Pour in the melted butter and mix until well-combined.
To coat the chicken, dip each piece into the flour, ensuring it's covered on all sides. Then, immerse the chicken cutlet in the egg mixture, letting any excess drip off.
Finally, turn the coated chicken in the seasoned bread crumb mixture, pressing gently to ensure an even coating.
Grease one or more baking sheets with cooking spray. Lay the coated chicken cutlets out on the pan in a single layer, making sure they don’t touch. This helps them get crispy.
Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden and the chicken reaches an internal temperature of 165˚F. The aroma wafting through your kitchen will be irresistible!
Once baked, remove the chicken from the oven and transfer them to a wire cooling rack. This allows them to stay crispy until serving.
While the chicken cools, heat the marinara sauce in a saucepan over low heat until warmed through. This step adds to the sauce’s rich flavor and makes it perfect for pouring over the chicken.
Arrange the crispy chicken cutlets on a serving platter. Pour the warm marinara sauce generously over the top.
To finish, break open the burrata and arrange it on top of the saucy cutlets. Garnish with fresh basil leaves for an aromatic touch.
