Start by spreading a thick layer of basil pesto onto each chicken cutlet. Then, layer two basil leaves on top of each piece for extra freshness. Wrap each cutlet tightly in prosciutto slices, making sure they’re fully covered to lock in flavor.

Mix the Panko breadcrumbs and grated parmesan in a shallow bowl. Press each prosciutto-wrapped chicken cutlet into the mixture, ensuring it’s well-coated on all sides. The breadcrumb mixture provides a crispy outer layer that pairs perfectly with the juicy interior.

Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, garlic, shallots, and thyme, letting everything cook until the tomatoes soften and begin to burst open. Stir in the balsamic vinegar, honey, lemon zest, and a sprinkle of chili flakes to create a sauce with a sweet and tangy complexity.

Using the same skillet or a clean one, heat more olive oil over medium-high heat. Fry the breaded chicken cutlets for about 3–4 minutes per side, or until they’re golden brown and cooked through. Be careful not to overcrowd the skillet to keep the chicken crisp.

Plate the cooked chicken, then top each cutlet with torn burrata cheese. Spoon the warm burst tomatoes and sauce over the top. Garnish with fresh basil leaves and drizzle with olive oil for that final, elegant touch.