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This rustic Italian dish combines crispy pan-fried chicken cutlets with sweet, blistered tomatoes, fresh basil, and decadent burrata cheese. The contrast of textures and classic Mediterranean flavors creates an impressive yet approachable meal that brings restaurant-quality elegance to your table.
This recipe was inspired by the simple yet refined cooking found in traditional Italian trattorias. The combination of golden-brown cutlets with creamy burrata creates an elevated take on classic chicken Milanese.
Key Ingredients
- Chicken breasts: Select uniform thickness for even cooking
- Italian-style panko: Creates ultimate crispy coating
- Fresh basil: Choose vibrant leaves with no dark spots
- Cherry tomatoes: Pick ripe but firm for best flavor
- Fresh burrata: Serve at room temperature
- Extra virgin olive oil: Use high quality for tomato sauce
Step-by-Step Method
- Prepare the Chicken:
- Butterfly chicken breasts and pound between plastic to 1/4-inch thickness. Season both sides with salt and pepper.
- Set Up Breading Station:
- Arrange three dishes: seasoned flour, beaten eggs with milk, and panko-parmesan mixture.
- Bread the Cutlets:
- Coat chicken in flour, dip in egg mixture, then press into breadcrumbs. Rest on wire rack 10 minutes.
- Pan-Fry Cutlets:
- Heat oil to 325°F. Cook 3-4 minutes per side until golden brown. Drain on paper towels.
- Make Tomato Topping:
- Sauté halved tomatoes until blistered. Add garlic, deglaze with wine. Reduce slightly.
- Assemble Dish:
- Top cutlets with tomato mixture, torn burrata, and balsamic glaze.
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Temperature Control
For perfect golden-brown cutlets, maintain oil between 325-350°F. Allow temperature to recover between batches for consistent results.
Coating Technique
Italian-style panko provides superior crunch that holds up well under the tomato topping. Press coating firmly onto chicken for best adhesion.
Presentation
Serve over lemon-dressed arugula for a peppery contrast. Fresh herbs make an elegant garnish during peak growing season.
Wine Selection
A crisp Italian Pinot Grigio complements the dish perfectly, echoing the wine used in cooking while balancing the rich flavors.
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This elevated Italian classic brings together crispy chicken, sweet tomatoes, and creamy burrata in perfect harmony. The combination of textures and bright flavors creates an impressive yet achievable main course.
Frequently Asked Questions
- → What goes great on the side?
- Try it with some garlicky bread, roasted veggies, or an arugula salad.
- → I want to make balsamic glaze. How do I do that?
- Just cook down some balsamic vinegar until it's about half the amount you started with.
- → How do I avoid soggy chicken?
- Place the cooked chicken on a wire rack in a 200°F oven to stay warm and crispy.
- → Burrata isn't available. What else works?
- If you can't find burrata, buffalo mozzarella or regular fresh mozzarella are good substitutes.
- → Is it okay to get the chicken ready beforehand?
- Sure, you can bread the chicken and keep it in the fridge for up to 4 hours before you're ready to cook.