Crispy Chicken with Burrata (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
4 chicken breasts, pounded thin
02 -
3 eggs, whisked
03 -
1/2 cup all-purpose flour
04 -
1 1/2 cups Italian-style panko breadcrumbs
05 -
Salt and freshly ground black pepper, to taste
06 -
Oil for shallow frying
→ Tomato Basil Topping
07 -
2 cups cherry tomatoes
08 -
1 1/2 cups fresh basil leaves, sliced into thin strips
09 -
2 tbsp olive oil
10 -
3 cloves garlic, minced
11 -
1/2 tsp kosher salt
12 -
1/4 cup dry white wine
13 -
1 tsp lemon juice
14 -
1 tsp lemon zest
→ For Serving
15 -
1 burrata, torn into pieces
16 -
2 tbsp balsamic glaze
# Instructions:
01 -
Pound chicken breasts between plastic wrap until even thickness. Season with salt and pepper.
02 -
Set up three bowls: flour, beaten eggs, and panko. Dip each cutlet in flour, then egg, then coat with breadcrumbs.
03 -
Heat oil in cast-iron skillet to 325°F. Fry cutlets 2-3 minutes per side until golden. Drain on paper towels.
04 -
In same skillet, heat olive oil and cook cherry tomatoes until blistered. Add garlic, salt, and wine. Mix with basil, lemon juice, and zest in a bowl.
05 -
Top crispy cutlets with tomato-basil mixture and torn burrata. Finish with a drizzle of balsamic glaze.
# Notes:
01 -
Perfect blend of crispy chicken, fresh tomatoes, and creamy burrata
02 -
Can prepare tomato topping while chicken cooks to save time