Crispy Burrata Chicken (Printable Version)
# What You'll Need:
→ Chicken Cutlets
01 -
3 eggs, lightly beaten
02 -
4 thin chicken breasts
03 -
1/2 cup plain flour
04 -
Salt and pepper to your liking
05 -
Enough oil for frying
06 -
1 1/2 cups panko breadcrumbs with Italian seasoning
→ Tomato Basil Topping
07 -
1 teaspoon grated lemon zest
08 -
2 cups of small cherry tomatoes
09 -
Chiffonade 1 1/2 cups of fresh basil
10 -
1 teaspoon of fresh lemon juice
11 -
A pinch of kosher salt
12 -
3 garlic cloves, finely chopped
13 -
2 tablespoons extra-virgin olive oil
14 -
1/4 cup dry white wine for deglazing
→ Garnish
15 -
Balsamic glaze, about 2 tablespoons
16 -
A burrata, gently torn apart
# Preparation Steps:
01 -
Flatten chicken with a mallet between plastic, ensuring even thickness. Sprinkle both sides with salt and pepper.
02 -
Coat chicken first in flour, then dip it in eggs, and finish by covering it with breadcrumbs.
03 -
Warm oil in a heavy skillet to 325°F. Fry breaded chicken for 2-3 minutes on each side until golden. Let them drain over paper towels.
04 -
Sauté tomatoes in olive oil till they pop. Add garlic, sprinkle with salt, then pour in wine to deglaze. Toss the mixture with basil, lemon zest, and juice.
05 -
Layer each chicken cutlet with tomato topping, pieces of creamy burrata, and a drizzle of balsamic glaze.
# Additional Tips:
01 -
Flattening chicken ensures they cook at the same pace.
02 -
Check oil temperature for proper frying results.