• Preheat the oven to 425˚F.

To make the chicken into cutlets

• Place the chicken breast on a cutting board or other firm surface. Carefully use a long, sharp knife to slice each chicken breast horizontally into 3-4 thin chicken cutlets.

  Alternately, you can cut the chicken in half and pound the chicken out into thin cutlets.

To bread the chicken cutlets

• Gather 3 shallow bowls. In the first, add the flour.

  In the second, beat 3 eggs.

  In the the third, combine the bread crumbs, parmesan cheese, garlic, Italian seasonings, salt, and pepper. Then pour in the melted butter and stir together until evenly distributed.
• To coat the chicken, first dip it into the flour on all sides. Then wet the entire chicken cutlet in the egg mixture. Last turn each side to coat in the bread crumbs.

To bake the chicken cutlets

• Grease one or more baking sheets, then lay the chicken cutlets on the pan in a single layer (not touching). Bake for 12-15 minutes or until the tops are crispy and the chicken is cooked through to an internal temperature of 165˚F.
• Remove from the oven and move the chicken cutlets to a wire cooling rack until ready to serve to stay crispy. If you let them sit on the baking sheet the bottoms can get soggy.

To assemble the dish

• Heat the marinara sauce in a sauce pan over low heat.
• Arrange the chicken cutlets on a platter. Pour the marinara over the top of the cutlets.
• Break the burrata open and arrange on top of the marinara sauce. Garnish with torn basil leaves.