1. Place each chicken breast between plastic wrap and pound to an even thickness using a meat mallet. Season with salt and black pepper.

2. Prepare a breading station with three bowls: one for flour, one for whisked eggs, and one for panko breadcrumbs.

3. Dredge each chicken cutlet in flour, then dip in egg, and coat with breadcrumbs, pressing lightly to adhere.

4. Heat oil in a cast-iron skillet to 325°F. Fry each cutlet for 2–3 minutes per side until golden and crispy. Remove and drain on paper towels.

5. In the same skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for about 5 minutes until blistered.

6. Add garlic and salt, cooking for an additional minute until fragrant.

7. Deglaze the pan with white wine, stirring to release any browned bits.

8. Transfer tomato mixture to a bowl and mix with sliced basil, lemon juice, and lemon zest.

9. Arrange crispy chicken cutlets on a serving platter. Spoon tomato basil mixture on top.

10. Add torn pieces of burrata over each cutlet and drizzle with balsamic glaze.

11. Serve immediately while warm.