Crispy Hot Honey Burrata Chicken Cutlets: Ready in 25 Minutes

By Jason Griffith

If you’re looking for a weeknight dinner that feels entirely too decadent for the effort involved, stop scrolling. This Hot Honey Burrata Chicken Cutlets recipe is a pure masterpiece of flavor and texture, yet it hits the table in less than 30 minutes.

We’re taking simple, crispy Panko-Parmesan chicken cutlets, topping them with a generous scoop of cool, creamy burrata cheese, and finishing the whole thing with a sweet and spicy drizzle of hot honey. It’s an unforgettable trifecta of golden crisp, lush cream, and that addictive sweet-heat kick. Trust me, once you make this, it will be in your permanent dinner rotation.

Why I Love This Recipe

I am absolutely obsessed with this dish for several reasons, but it mostly comes down to the perfect contrast of elements.

• The Crunch Factor: Using a mix of Panko and grated Parmesan creates a shatteringly crispy crust that holds up beautifully, even against the creamy burrata. It’s a sensory experience!
• Speedy Dinner: Since we pound the chicken thin into cutlets, they cook in minutes. This dish goes from pantry to plate in about 25 minutes, making it ideal for busy evenings.
• Trend-Driven Flavor: Hot honey is a flavor phenomenon for a reason—it’s the perfect balance. It elevates basic honey into something complex, pairing flawlessly with savory fried chicken and mild cheese.
• The Burrata “Wow”: While mozzarella is great, burrata is divine. Its exterior shell holds an interior of stracciatella and cream, which, when sliced open, cascades beautifully over the hot chicken. It’s instantly impressive.

Ingredients

Component	Ingredient	Quantity	Notes
For the Chicken Cutlets	Boneless, skinless chicken breasts	4	Pounded to 41​ to 21​ inch thickness
	Salt and black pepper	To taste
	All-purpose flour	21​ cup	For dredging
	Large eggs	2	Beaten
	Panko breadcrumbs	1 cup	For maximum crispiness
	Grated Parmesan cheese	21​ cup	Adds flavor and texture
	Olive oil	2 tablespoons	For frying
	Unsalted butter	2 tablespoons	For flavor and browning
For the Topping	Burrata cheese	4 oz	Room temperature is best
	Hot honey	2 tablespoons	See Swaps for DIY option
	Fresh basil leaves	Small handful	For garnish
	Lemon wedges	4	For serving

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Swaps and Notes

• No Hot Honey? No Problem! You can easily make your own. Just mix 2 tablespoons of regular honey with a small pinch of cayenne pepper or a couple of red pepper flakes. Start small and add more heat to your liking.
• Burrata Swap: If you can’t find burrata, use fresh mozzarella (the kind packed in water). Slice it and place it on the hot chicken, allowing it to melt slightly. The texture won’t be as creamy, but the flavor will still be delicious.
• Oil Blend: I like using a mix of olive oil and butter for frying. The olive oil has a higher smoke point, and the butter adds a rich, nutty flavor to the crust. You can use all oil (like canola or vegetable) if preferred.
• For a Healthier Take: Instead of pan-frying, you can bake or air-fry the breaded cutlets until golden and crispy.

Step-by-Step Directions

1. Prep the Chicken

1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet, pound them to an even thickness of about 41​ to 21​ inch. This ensures quick and even cooking.
2. Season both sides of the cutlets generously with salt and black pepper.

2. Set Up the Breading Station

1. Set up three shallow bowls for your breading station.
   • Bowl 1: Flour.
   • Bowl 2: Beaten eggs.
   • Bowl 3: Panko breadcrumbs mixed with Parmesan cheese.
2. Dredge each cutlet first in the flour, shaking off the excess.
3. Dip the floured cutlet into the egg mixture, ensuring it is fully coated.
4. Finally, press the cutlet into the Panko-Parmesan mixture, pressing firmly to ensure the breadcrumbs adhere completely.

3. Cook the Cutlets

1. In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
2. Carefully place the breaded chicken cutlets into the hot skillet (do not overcrowd; cook in batches if necessary).
3. Cook for about 3–4 minutes per side, until they are golden brown, crispy, and the internal temperature reaches 165∘F (74∘C).
4. Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.

4. Assemble and Serve

1. Place the hot, crispy chicken cutlets on a serving platter or individual plates.
2. Tear the burrata ball into four pieces and place one piece on top of each hot cutlet. The heat from the chicken will start to warm the burrata.
3. Generously drizzle the hot honey over the burrata and the chicken.
4. Garnish with fresh basil leaves and serve immediately with lemon wedges on the side for an optional squeeze of brightness.

Tips for Success

• Pound for Evenness: Pounding the chicken is the key to both speed and tenderness. Aim for a consistent thickness.
• The Breadcrumb Press: Don’t just dip the chicken into the Panko; actively press the mixture onto the cutlets to create a thick, secure, and ultra-crispy crust.
• Room Temp Burrata: Take the burrata out of the fridge about 15 minutes before serving. This ensures the creamy center is optimally soft and ready to melt when it hits the hot chicken.
• Don’t Overcrowd: When cooking, leave space between the cutlets. Overcrowding lowers the oil temperature, leading to soggy chicken instead of crispy.

Serving Suggestions and Pairings

This dish is rich and flavorful, making it perfect for pairing with fresh, light, or acidic sides that cut through the richness of the cheese and the oil.

• Greens: A simple arugula or mixed green salad dressed with a light vinaigrette.
• Starch: Creamy mashed potatoes or a side of fluffy white rice.
• Vegetable: Roasted asparagus, grilled zucchini, or charred broccoli.
• Drink Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio, or try a sparkling lemonade.

Nutritional Information (Approximate per Serving)

Component	Value
Calories	≈520 kcal
Protein	≈45 g
Fat	≈32 g
Carbohydrates	≈15 g

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Note: This is an estimated value and can vary based on the specific brand of ingredients and exact portion sizes.

Storage and Leftover Tips

While this dish is best enjoyed immediately due to the crispy texture, you can save leftovers.

• Storage: Store leftover chicken cutlets and burrata separately in airtight containers in the refrigerator for up to 3 days. Do not store the finished assembled dish as the moisture will make the breading soggy.
• Reheating: To revive the crispiness, reheat the chicken cutlets in an oven (350∘F for 8-10 minutes) or an air fryer (375∘F for 4-6 minutes) until hot. Add fresh burrata and hot honey after reheating.

More Recipes You Will Love

If you enjoyed this quick and delicious chicken dinner, you might also like these other chicken recipes and crowd-pleasers:

• For another fun, crispy chicken appetizer, try my recipe for Easy Cheese-Stuffed Chicken Wontons with Ranch.
• Need a comforting, one-pan meal? Check out this Mexican Chicken and Rice Casserole.
• When you’re craving Southern comfort, nothing beats a bowl of Cajun Chicken Sausage Gumbo.
• If you’re hosting a gathering, my Sheet Pan Quesadillas are a guaranteed hit.
• For a lighter lunch option, this Light Tangy Chicken Salad (No Mayo) is incredibly refreshing.

Final Thoughts

This Hot Honey Burrata Chicken Cutlets recipe proves that gourmet dining doesn’t require hours in the kitchen. It’s flavor-forward, texturally exciting, and ridiculously simple. It’s the kind of meal you make for yourself when you need a little luxury, or for guests when you want to impress with minimal stress.

Try it tonight, and let me know in the comments how much you love that sweet-spicy kick! Don’t forget to follow me on social media for more quick, chef-maniac-approved meals!