Season the chicken cutlets on both sides with the salt and pepper.

In a 10” or larger cast iron skillet, heat the ¼ cup of olive oil over medium heat. Add in the garlic and cook 30 seconds more.

Place the cutlets in a single layer in the skillet and cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165° F.

Remove the chicken from the skillet and transfer to a plate. Spoon half of the leftover oil and garlic over the chicken, leaving the remaining oil and garlic in the skillet.

Add the remaining 2 tablespoons of olive oil and the butter to the skillet. Add the spinach in batches allowing it to wilt before adding more. Once all the spinach has wilted and cooked down place the spinach on a serving tray and place the chicken on top.

Top serve, top the chicken with splashes of the warmed marinara sauce, and the burrata. Garnish with basil, some flaky sea salt, and serve.