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This Italian-inspired plate brings together golden crunchy chicken, sweet burst tomatoes, aromatic basil, and smooth burrata in every mouthful. This fancy weeknight meal turns basic ingredients into something you'd get at a nice restaurant - it looks stunning and tastes even better.
I first tasted this dish in a tiny eatery in Florence and have whipped it up many times when family comes over. The mix of crunchy chicken with velvety burrata always wows everyone, 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 adds more herbs and flavor
- Fresh basil: Pick bright green ones without any black spots
- Cherry tomatoes: Get ripe, firm ones for the best taste
- Burrata: Make sure it's fresh and sits out a bit first
- Quality olive oil: Grab extra virgin for the tomato mix
Step-By-Step Cooking Guide:
- Getting Chicken Ready:
- Put each chicken breast between plastic and hammer it to a flat 1/4-inch thickness. Sprinkle plenty of salt and pepper on both sides.
- Setting Up Coating Area:
- Put out three shallow bowls: one with seasoned flour, another with eggs beaten with a splash of milk, and the last with Italian panko mixed with grated Parmesan.
- Coating Chicken Properly:
- Roll each piece in flour, shake it off. Dunk in egg mix, let extra drip. Push firmly into breadcrumbs for full coverage. Let breaded chicken rest on a wire rack for 10 minutes.
- Cooking Chicken:
- Heat oil in a big pan until it shimmers (325°F). Cook chicken 3-4 minutes each side until dark gold. Drain on paper towels and keep warm.
- Making Tomato Mix:
- In the same pan, add olive oil and cut cherry tomatoes. Cook till they blister and start to pop. Add chopped garlic, cook half a minute till it smells good. Pour in white wine, scraping up brown bits. Cook 2-3 minutes till it reduces a bit.
- Putting It All Together:
- Move tomato mix to a bowl, mix in fresh basil, lemon juice, and zest. Put crispy chicken on plates, top with tomato mix, tear burrata over it, drizzle with balsamic glaze.
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In my Italian family, we always saved burrata for special times. Its creamy inside makes an amazing sauce when it mixes with the warm tomatoes.
Getting Oil Temp Just Right:
Keeping oil between 325-350°F gives you a golden outside while the chicken stays juicy inside. Let the oil heat back up between batches for the best results.
Picking The Right Crumbs:
Italian-style panko makes an extra crunchy coating that doesn't get soggy under the tomatoes. My folks always liked this better than regular breadcrumbs because it stays crispier.
What To Serve With It:
Try putting it on spicy arugula with lemon and olive oil dressing - it goes perfectly with the rich chicken. During summer, I often throw in extra fresh herbs from my garden.
Best Drinks To Pair:
The same dry white wine you cook with works great to drink too. A light Pinot Grigio brings out the fresh flavors without taking over the meal.
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This has turned into my go-to dish when having friends over. It mixes cozy Italian home cooking with fancy presentation. The blend of textures and flavors makes for a meal everyone remembers - it's classy but still comforting.
Frequently Asked Questions
- → Can I get the chicken cutlets ready earlier?
- Yes, coat them and refrigerate up to 4 hours before frying.
- → What’s a good swap for burrata?
- Try fresh mozzarella or buffalo mozzarella instead.
- → How can I keep the cutlets crisp?
- Use a wire rack in a warm oven (200°F) until you’re ready to eat.
- → How do I make balsamic glaze at home?
- Reduce balsamic vinegar over heat until it thickens by half.
- → What are good sides for this meal?
- Pair it with roasted veggies, arugula salad, or garlic bread.