Chicken with Burrata (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 thinly pounded chicken breasts
02 -
3 beaten eggs
03 -
1 1/2 cups panko breadcrumbs with Italian seasoning
04 -
1/2 cup plain flour
05 -
A pinch of salt and pepper
06 -
Oil for frying
→ Tomato Basil Mix
07 -
2 cups halved cherry tomatoes
08 -
1 1/2 cups fresh basil leaves, sliced thin
09 -
2 tablespoons olive oil for cooking
10 -
3 garlic cloves, minced
11 -
1/2 teaspoon coarse salt
12 -
1/4 cup white wine, not sweet
13 -
1 teaspoon fresh lemon zest
14 -
1 teaspoon fresh lemon juice
→ Extras
15 -
1 torn ball of burrata
16 -
2 tablespoons balsamic drizzle
# Instructions:
01 -
Flatten the chicken breasts by covering them with plastic wrap and using a mallet. Sprinkle with salt and pepper.
02 -
First coat the chicken in white flour, then dip in the beaten eggs, and finally roll it in breadcrumbs.
03 -
Heat a cast-iron pan with oil to 325°F. Cook the chicken 2-3 minutes for each side until it turns golden. Let it drain on paper towels.
04 -
Heat cherry tomatoes in olive oil until they're soft and blistered. Stir in garlic and salt, then pour in wine to deglaze. Add basil, plus lemon zest and juice.
05 -
Place the crispy chicken on a plate, spoon the tomato topping on, then add burrata chunks and drizzle balsamic.
# Notes:
01 -
Flatten the chicken evenly so it cooks at the same speed.
02 -
Hot oil is key to getting the coating crisp.