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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.
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki
Cajun Chicken Lazone with Herby Corn
Pesto Peach Chicken in White Wine with Burrata
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
Servings: 6
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.
Ingredients
- 4 chicken cutlets
- 1/3 cup basil pesto
- 8 thin slices of prosciutto
- 1 1/2 cups Panko bread crumbs
- 2/3 cup grated parmesan
- 2 balls (8 ounces) burrata cheese, torn into pieces
- basil, for serving
Tomatoes
- 3 cups cherry tomatoes
- 1/4 cup extra virgin olive oil, plus more for cooking
- 2 shallots, thinly sliced
- 6 cloves garlic, chopped
- 2 teaspoons honey
- 2 tablespoons fresh thyme leaves
- zest of 1 lemon
- chili flakes
- kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
- 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.
Absolutely incredible!!! So delicious!!!
Hi Sophia,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
Can I airfry the chicken instead of cooking in oil?
Hi Carol,
Sure, I don’t see why that would work for you! Please let me know if you have any other questions, I hope you love it! xx
This looks amazing! I want to cook this for a party of 6 tomorrow! What would you recommend serving this with?
Hi Christine,
I would serve with a large salad and crusty bread or some spaghetti tossed in Rao’s marinara sauce! I hope this recipe turns out amazing for you! xTieghan
This looks so delicious! Couple of questions – first, your pictures show the burrata on the side, but the recipe indicates you should put it on top of the cooked cutlets. Which is better? And also (as I head to the grocery store), the recipe above serves six but calls for four cutlets – is one cutlet too much / serving? Thank you!
Hey Mary,
You can serve the burrata any way you like, on top or on the side, it’s the same either way:) If your cutlets are large like mine and you are serving this with a side, then you should have 6 servings. Please let me know if you have any other questions! xx
This recipe is delicious and will definitely be on the menu again. I made a simple pesto with basil, walnuts, lemon, garlic and olive oil. I let the parm shine in the panko coating. I also left off the prosciutto. There was so much flavor and texture and the recipe is not that complicated! Thank goodness for a garden full of tomatoes and basil right now! Love this!
Hey Laura,
Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! ☀️xxT
Made this last night for friends and it was fantastic! I substituted feta cheese and it was still great. Loved the flavor of the homemade basil pesto and the burst cherry tomatoes together. Summer flavors 😉
Hi Gerri,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
Saltimbocca literally means “leap into the mouth” This recipe lives up to that translation!! What a fabulous combination of flavors. Well done!!
Hey Donna,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Where does the honey come in?
Never mind, I totally missed it! Thanks!
No worries:)
Hi Sharon,
The honey is used at the end of step 3:) Let me know how the recipe turns out, I hope you love it!! xTieghan
My Italian wife and I made this tonight for dinner- with all ingredients. It felt and tasted needlessly complicated. For us, no need for the burrata, prosciutto nor pesto: simplicity with the best ingredients preferred: chicken cutlets and the tomato-shallot sauce. Light, easy and we imagine, more tasty. We also baked the cutlets instead.
Hi there,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it wasn’t enjoyed. Have the best Sunday:) xTieghan
I am making this tonight, looks sooo good!
Question:
When you say two shallots does it mean two whole shallots or two cloves from one shallot ?
Hey Anne,
You will want to use 2 cloves from 1 shallot. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan
WOW the flavors on this meal! This is the first meal I’ve made of yours and it was a hit! My bf was super impressed. I struggled with the prosciutto wrap part it kept falling off while cooking but I managed haha! Will definitely be trying some more recipes!
Hey Melissa,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try!! Happy Friday!! xT
I made this for dinner almost exactly as described (just had to swap the regular panko for gluten-free). It is so, so delicious!! My daughter said it was the best chicken I’ve ever made-and I cook A LOT. Thank you for all the work you do developing and photographing your recipes, and for sharing them with us. This is a new favorite!
Hey Emily,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️
Hi thanks for another fabulous recipe ??? I can’t find chicken cutlets/escalopes (UK rural part) Advice please – do you think slice chicken breast in half and pound thin. Or just leave chicken breast whole and pound it thin. How thick should the chicken be for this recipe to work. Big thanks. Stay safe…
ps I have made several of your recipes for my son and partner. When I visit I transport the food in cool box on ice packs. They rave about the transported meals!
Hey Nina,
Thanks so much for your kind message!! I would just keep the chicken as is and then pound thin, it doesn’t need to be super thin for the recipe to work:) Let me know if you give it a try! xxTieghan
Phenomenal! Served over spaghetti with some freshly baked sourdough.
Hey Julia,
Awesome!! So glad you enjoyed this recipe, great idea to put over spaghetti:) xTieghan
Absolutely delicious – made for a special date night in with the hubs, and it was a hit! The burst tomatoes were phenomenal. Will be making again.
Hey Ashlan,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
Another hit! I have not made a recipe of yours yet that I have not loved, and this was one of my favorites. It was so flavorful, and I always love the simple, wholesome ingredients. I will definitely be making this again.
Hi Diana,
Awe, thanks so much for your kind message and making this recipe. I am so glad that it was enjoyed! xTieghan
Made this for my youngest son and husband and it was absolutely perfect. They both loved the roasted tomatoes and the chicken is crunchy salty with the prosciutto. Wrapped and breaded the chicken earlier in the day so not as time consuming at dinner time. Excellent mix of flavors and pretty summery dish. I had some chicken left over so I cut it in strips and served over pesto linguini so extra bonus dish!
This dish was amazing! So delicious. Loved all the flavors and it came together so well. Took a little time to get it prepared, but it was worth every minute! Love your recipes so much!!
Hi Theresa,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! Have a great Wednesday:)
Hi Cheryl,
Love to hear this!! Thanks so much for making this recipe, so glad your son and husband enjoyed as well:) Great idea to serve over linguini! xTieghan