1-Season the pounded chicken breasts with kosher salt and black pepper on both sides.

2-Wrap each chicken breast with 2 basil leaves and 2 slices of prosciutto, pressing firmly to help them adhere. This step is crucial you don’t want the prosciutto unwrapping during cooking!

3-In a shallow bowl, whisk the eggs with 1 tablespoon of water until well combined.

4-In another bowl, combine the Panko bread crumbs and grated parmesan cheese.

5-Dip each prosciutto-wrapped chicken breast first into the egg mixture, coating completely, then into the breadcrumb mixture, pressing gently to ensure an even coating.

6-Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat until hot and shimmering.

7-Cook the cutlets 2 at a time (don’t crowd the pan!) for about 5 minutes per side until golden brown and cooked through. Add more oil and butter between batches as needed.

8-Once cooked, transfer the cutlets to a plate and tent loosely with foil to keep warm while you prepare the sauce.

9-In the same skillet, add the remaining 2 tablespoons olive oil. Sauté the shallots, garlic, and red pepper flakes (if using) until fragrant, about 2 minutes.

10-Add the cherry tomatoes to the skillet and cook, stirring occasionally, until the skins begin to burst and soften, about 5-7 minutes.

11-Stir in the balsamic vinegar, honey, and fresh thyme leaves, cooking for another minute to create a cohesive sauce.

12-To serve, place the chicken cutlets on plates, spoon the burst tomato sauce over the top, and garnish generously with torn burrata and additional fresh basil leaves.