Slice the chicken breasts in half horizontally to create thin, even cutlets.
Dip each chicken cutlet into beaten eggs, ensuring it's fully coated, then press it into the breadcrumbs to coat evenly on both sides.
Heat olive oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through. Transfer to a wire rack to drain.
Slice the cherry tomatoes in half.
Top each cooked cutlet with a generous layer of burrata filling, followed by the sliced cherry tomatoes and a drizzle of balsamic glaze.
Serve the loaded chicken cutlets alongside cooked white rice and a fresh arugula salad topped with grated parmesan cheese.
Cook it hands-free.
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