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This Italian-inspired treat brings together golden crunchy chicken cutlets, tasty popped tomatoes, aromatic basil, and smooth burrata in every mouthful. This fancy weeknight meal turns basic ingredients into a dish worthy of any restaurant that looks just as good as it tastes.
I first tried this meal at a tiny trattoria while visiting Florence and I've cooked it tons of times for family get-togethers since. Everyone's always wowed by how the crunchy chicken pairs with creamy burrata, and the fresh tomatoes on top add just the right zing.
Key Ingredients Breakdown:
- Chicken breasts: Go for ones that are the same size so they cook evenly
- Panko breadcrumbs: The Italian kind comes with extra herbs and flavor
- Fresh basil: Pick bunches with bright leaves that don't have dark marks
- Cherry tomatoes: You want them ripe but still firm for the best taste
- Burrata: Get it fresh and let it sit out before using
- Olive oil: Grab extra virgin for the tomato mix
Step-By-Step Cooking Guide:
- Getting Your Chicken Ready:
- First, put each chicken breast between some plastic wrap and pound them gently until they're about 1/4-inch thick all over. Don't forget to add plenty of salt and pepper on both sides.
- Setting Up Your Coating Area:
- You'll need three shallow dishes. Put seasoned flour in the first one, beaten eggs with a bit of milk in the second, and Italian panko mixed with grated Parmesan in the third.
- Coating Your Chicken Right:
- Cover each piece in flour and shake off what's extra. Dunk it in the egg mix and let the drips fall off. Push it firmly into the breadcrumbs so they stick all over. Let the coated pieces rest on a wire rack for about 10 minutes.
- Cooking Them Up:
- Heat up oil in a big pan until it's shimmering (around 325°F). Cook the chicken for 3-4 minutes on each side until they turn a nice dark gold color. Put them on paper towels to drain and keep them warm.
- Making the Tomato-Basil Mix:
- In the same pan, add some olive oil and throw in the cut cherry tomatoes. Cook them until they start to pop open. Add chopped garlic and cook for half a minute until you can smell it. Pour in some white wine and scrape up all the tasty bits from the bottom. Let it bubble for 2-3 minutes until it thickens a bit.
- Putting It All Together:
- Move the tomato mix to a bowl and mix in fresh basil, lemon juice, and lemon zest. Put the crunchy chicken on plates, spoon the tomato mix on top, tear up some burrata over everything, and drizzle with balsamic glaze.
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In my Italian family, we always saved burrata for special times. When its creamy center mixes with warm tomatoes, it makes an amazing sauce you can't resist.
Getting The Heat Just Right:
Keeping your oil between 325-350°F gives you that perfect golden outside while the chicken stays juicy inside. Let the oil get hot again between batches for the best results.
Picking The Best Crumbs:
My family always reaches for Italian-style panko because it makes a super crunchy coating that stays crisp even with tomatoes on top. We think it works way better than regular breadcrumbs.
What To Serve With It:
Try putting it on some spicy arugula with lemon and olive oil to balance out the rich chicken. In summer, I throw in whatever fresh herbs I've got growing in my garden.
Best Drinks To Match:
That same dry white wine you cooked with makes a great drink too. A light Pinot Grigio works really well with the fresh flavors and won't take over the taste of your food.
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This has turned into my go-to dish when I want to impress people. It combines cozy Italian home cooking with a fancy look. The mix of different textures and tastes makes dinner something special that's both classy and filling.
Common Questions
- → Can I prep the chicken earlier?
- Totally! Bread up to 4 hours before frying and keep it chilled in the fridge.
- → What's a good burrata swap?
- Try using fresh or buffalo mozzarella as a tasty alternative.
- → How do I keep fried chicken crunchy?
- Place cooked cutlets on a wire rack in a 200°F oven until it's time to eat.
- → Can I make the balsamic glaze myself?
- Sure! Cook balsamic vinegar on low until it's reduced by half for a homemade glaze.
- → What sides work with this meal?
- Pair it with roasted veggies, a fresh arugula salad, or some warm garlic bread.