Crispy pan-fried Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata. Pesto-coated chicken cutlets, wrapped in prosciutto, and breaded in Panko bread crumbs plus freshly grated parmesan. Then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with warm burst cherry tomatoes and creamy burrata cheese. This dish is quick to make and every last bite is full of delicious summer flavors. Enjoy this all season long!
I’ve been cooking so many summer recipes this past week. I’m loving the change in produce, seasons, and flavors so much. What I enjoy most about the changing of the seasons is the amount of new inspiration it brings.
Summertime cooking is all about utilizing what’s in season. While still keeping recipes relatively quick, fresh, and of course, delicious.
The sweet cherry tomatoes have arrived at our Whole Foods. So I’ve been coming up with new ways to use them in our summer recipes.
And I’ve been doing the same with our homegrown herbs too. We don’t have as many as we did this time last year, but they’re slowly coming in. And I love having them just outside my door!
I’ve made a few Saltimbocca recipes before, but this is by far my favorite. Saltimbocca is an Italian dish that’s more often made with veal. My family prefers chicken, so I always make a more Americanized chicken saltimbocca.
Whether using veal or chicken, saltimbocca is delicious. Thinly sliced meat, wrapped in salty prosciutto, then coated in breadcrumbs and pan-fried until golden and crisp.
Here are the details
For the chicken, I like to use precut chicken cutlets, which are very thinly sliced chicken breasts. Each chicken cutlet is coated in basil pesto and then wrapped with thin slices of prosciutto.
The oils from the presto should moisten the prosciutto enough to make it just perfect for dredging through a mix of Panko breadcrumbs and parmesan cheese. No egg needed!
If you’re having trouble with your crumbs adhering to the chicken, rub each cutlet with a small amount of olive oil.
Before you begin to cook the chicken, make the tomatoes. Burst tomatoes in olive oil with garlic, herbs, lots of chili flakes, and a bit of balsamic vinegar. Simple and super easy to make, but with so much flavor.
Simply cook the tomatoes in a big skillet with the oil, shallots, garlic, and herbs until they burst and become sweet and delicious. Towards the end, stir in a few fresh tomatoes and balsamic vinegar.
There’s nothing like a burst cherry tomato. The high heat allows them to caramelize and become even sweeter than before, making them incredibly delicious.
To finish, pan-fry the chicken for a couple of minutes on each side until the prosciutto begins to crisp and the Panko becomes light golden in color.
As soon as the chicken is done cooking, finish it off with flaky sea salt. Then break the burrata cheese over top and spoon on the warm tomatoes. I always finish with fresh basil.
Such a great summer dinner that’s ready in less than an hour. It’s a dish that everyone will love!
Looking for other skillet-made dinners? Here are a few of my go-to’s.
Lastly, if you make this Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Calories Per Serving: 617 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
View Recipe Comments
- 1. In a bowl, toss together the chicken and pesto, coating the chicken fully in pesto. Combine the Panko and parmesan in a separate shallow bowl.2. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.3. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Halve the remaining tomatoes and stir them in with the vinegar and honey. 4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt. 5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.