❔ How do you make the breading stick to chicken cutlets?

The key to getting that perfect crust on your panko chicken cutlets is letting the breaded cutlets rest for 10 minutes before frying. This step allows the coating to firm up and cling tightly, ensuring the crust doesn’t fall off during cooking. Also, be sure your cutlets are patted dry , and that each breading layer—flour, egg, then panko—is applied evenly and thoroughly.

❔ Should you flour chicken cutlets before breading?

Absolutely. Flouring your Stanley Tucci chicken cutlets before dipping them in egg helps the egg mixture adhere better. This, in turn, makes it easier for the panko breadcrumbs to form a solid, crunchy layer. Skipping the flour step can lead to uneven or patchy breading, which compromises the iconic texture of these crispy Italian chicken cutlets .

❔ Where does Stanley Tucci get his chicken cutlet inspiration?

Stanley Tucci draws inspiration from traditional Italian-American family recipes . His take on panko chicken cutlets fuses old-world Italian flavors with modern cooking techniques. He’s known for elevating simple dishes with high-quality ingredients and careful technique—something you’ll notice in every bite of these golden cutlets.

❔ Can you use a different cheese instead of burrata?

Yes! While burrata adds creamy decadence, these panko chicken cutlets are highly adaptable. Try mozzarella , ricotta , or goat cheese as substitutes, depending on your flavor preference. For a lighter finish, you can even skip the cheese entirely and go with a drizzle of olive oil and lemon juice over the tomato topping.

7 Irresistible Reasons You’ll Love Stanley Tucci’s Crispy Panko Chicken Cutlets

Name: 7 Irresistible Reasons You’ll Love Stanley Tucci’s Crispy Panko Chicken Cutlets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 6 chicken cutlets; 4.5 cups panko breadcrumbs; 2.5 cups all-purpose flour; 4 eggs; 3/4 to 1 cup extra virgin olive oil; 6 burrata cheese balls; 1 bag cherry tomatoes; 12 fresh basil leaves (6 chopped, 6 for garnish); 1 garlic clove (or to taste); 1 tsp kosher salt; 1/4 cup dry white wine; 2 tsp lemon juice + zest; Balsamic glaze; Salt & pepper (to taste)

Description

Discover Stanley Tucci’s crispy panko chicken cutlets—flavor-packed, Italian-inspired, and topped with a caprese twist. A must-try weeknight dish!

Ingredients

Scale

6 chicken cutlets
4.5 cups panko breadcrumbs
2.5 cups all-purpose flour
4 eggs
3/4 to 1 cup extra virgin olive oil
6 burrata cheese balls
1 bag cherry tomatoes
12 fresh basil leaves (6 chopped, 6 for garnish)
1 garlic clove (or to taste)
1 tsp kosher salt
1/4 cup dry white wine
2 tsp lemon juice + zest
Balsamic glaze
Salt & pepper (to taste)

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Instructions

Place flour, eggs, and panko breadcrumbs in three separate shallow bowls.
Season all three with salt and pepper.
Dip each chicken cutlet in flour (lightly coat).
Transfer to the egg mixture.
Finish with a panko coating.
Let sit for 10 minutes to set the crust.
Heat olive oil in cast iron skillet (1/4 to 1/2 inch deep).
When the oil forms bubbles around a wooden spoon, it’s ready.
Fry two cutlets at a time for 4–5 minutes per side.
Transfer to paper towels or rack; season with a pinch of salt.
Sauté cherry tomatoes in olive oil, untouched for 2 minutes.
Let blister 3–5 more minutes, then transfer to a bowl.
Add garlic to the pan, sauté until fragrant.
Deglaze with wine and reduce by half.
Combine wine mixture with tomatoes, lemon juice, chopped basil.
Place cutlets on a serving plate.
Spoon tomato-basil mixture over each.
Tear burrata over the top.
Drizzle with balsamic glaze.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Pan-frying
Cuisine: Italian-American