Burrata and Chicken (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
4 chicken breasts, flattened evenly
02 -
1 and a half cups Italian-style breadcrumbs made from panko
03 -
Salt and pepper for seasoning
04 -
A half-cup of flour, any brand will work
05 -
3 eggs, beaten
06 -
Cooking oil for frying
→ Tomato and Basil Mixture
07 -
1 1/4 cups wine, dry white
08 -
Fresh basil, about 1 1/2 cups, sliced finely
09 -
2 cups tiny cherry tomatoes
10 -
1 tablespoon olive oil, preferably extra virgin
11 -
1 teaspoon grated zest of a lemon
12 -
1 teaspoon lemon juice
13 -
3 cloves of minced garlic
14 -
1/2 teaspoon kosher-style salt
→ Finishing Touch
15 -
A single burrata, gently torn apart
16 -
2 spoons of balsamic reduction
# Instructions:
01 -
Lay each chicken breast between sheets of plastic wrap and pound until it’s a uniform thickness. Sprinkle with salt and pepper.
02 -
Take the seasoned chicken, dip it in flour, followed by the egg, and finish by covering it in the breadcrumbs.
03 -
In a cast-iron skillet heated to 325°F, fry the chicken cutlets for 2–3 minutes per side until golden perfection. Let them drain on paper towels.
04 -
Blister cherry tomatoes in olive oil, stir in garlic and salt, add the white wine to deglaze. Toss in basil, lemon juice, and zest for flavor.
05 -
Top off the fried chicken with the tomato-basil combo, torn burrata, and a drizzle of the balsamic glaze.
# Notes:
01 -
Make sure all the chicken pieces are pounded to the same thickness so they cook evenly.
02 -
Getting the oil temperature right helps make the coating crispy.