Crispy Burrata Chicken (Print Version)
# Ingredients:
→ Chicken Fillets Prep
01 -
4 boneless chicken breasts, flattened evenly
02 -
3 beaten eggs
03 -
½ cup plain flour
04 -
1½ cups seasoned panko crumbs
05 -
A pinch of salt and cracked black pepper
06 -
Cooking oil for frying
→ Tomato Basil Mixture
07 -
2 cups sweet cherry tomatoes, halved
08 -
1½ cups basil leaves, thinly sliced
09 -
2 tablespoons extra virgin olive oil
10 -
3 minced garlic cloves
11 -
½ teaspoon coarse salt
12 -
¼ cup dry white wine (optional)
13 -
1 teaspoon fresh lemon zest
14 -
1 teaspoon fresh lemon juice
→ Toppings and Garnishes
15 -
1 ball of burrata, gently torn into chunks
16 -
2 tablespoons balsamic drizzle
# Instructions:
01 -
Place chicken breasts between two pieces of plastic wrap. Use a meat mallet to gently pound them to an even ¼-inch thickness. Lightly season both sides of each piece with salt and pepper.
02 -
Use three shallow bowls or plates. In one, place the flour. Beat the eggs in another. Fill the last one with the panko breadcrumbs. This lineup keeps things tidy for coating the chicken.
03 -
Dip each chicken piece into the flour first, ensuring even coverage. Shake off any extra, then dunk it into the eggs. Coat thoroughly in the breadcrumbs and gently press them on. Set aside while you finish the rest.
04 -
Heat ¼ inch of oil in a large pan to about 325°F. Test it with a crumb—it should sizzle. Fry chicken in batches, cooking 2-3 minutes per side until golden and crispy. Let them drain on paper towels.
05 -
Remove most of the oil from the pan, leaving a few tablespoons. Add olive oil and halved cherry tomatoes. Cook over medium heat until they soften and blister, about 5 minutes. Stir in garlic and salt, cooking for another minute.
06 -
Pour in white wine, loosening up any stuck bits in the pan while it reduces. Transfer everything to a mixing bowl. Stir in the basil, lemon juice, and zest while the mix is warm.
07 -
Lay the crispy chicken fillets on plates or a serving dish. Spoon the warm tomato mixture on top. Scatter burrata chunks over everything. Finish with balsamic drizzle and serve right away.
# Notes:
01 -
Thinning the chicken helps it fry evenly and stay tender.
02 -
Bread the chicken and keep it in the fridge until you're ready to cook.
03 -
If burrata is unavailable, fresh mozzarella works, but it's less creamy.
04 -
The tomato mix can be made ahead and gently reheated before use.