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

Set up three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken cutlet in flour, shake off the excess, dip into the egg, then coat with breadcrumbs.

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

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

Add the minced garlic and salt, cooking for an additional minute. Pour in the white wine to deglaze the pan, stirring to incorporate the flavors.

In a bowl, mix the tomato mixture with the basil, lemon juice, and zest.

Arrange the crispy chicken cutlets on a serving plate. Top with the tomato basil mixture and pieces of burrata, then drizzle with balsamic glaze.