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Each mouthful of this Italy-inspired meal combines crunchy gold chicken pieces, juicy roasted tomatoes, aromatic basil, and smooth burrata. This fancy weeknight dinner turns basic ingredients into a meal worthy of any restaurant that looks just as good as it tastes.
I first tried this dish at a tiny eatery in Florence and have cooked it tons of times for family get-togethers since. Everyone loves how the crunchy chicken pairs with creamy burrata, while the fresh tomatoes on top add just the right zing.
Key Ingredients Rundown:
- Chicken breasts: Go for similar-sized pieces so they cook evenly
- Panko breadcrumbs: The Italian kind gives you extra spices and herbs
- Fresh basil: Pick bright leaves without any dark marks
- Cherry tomatoes: Get plump, ripe ones for maximum taste
- Burrata: Needs to be fresh and not cold from the fridge
- Good olive oil: Grab extra virgin for the tomato mix
Step-by-Step Cooking Guide:
- Getting Your Chicken Ready:
- First, put each chicken breast between plastic sheets and gently flatten to about 1/4-inch thick. Sprinkle plenty of salt and pepper on both sides.
- Making Your Coating Area:
- Set up three flat dishes: one with seasoned flour, another with beaten eggs and a splash of milk mixed together, and the last with Italian panko mixed with grated Parmesan.
- Coating Your Chicken:
- Roll each piece in flour and shake off the extra. Dunk it in the egg mix, letting drips fall off. Press firmly into the breadcrumbs, making sure it's fully covered. Let the coated pieces sit on a wire rack for 10 minutes.
- Cooking Method:
- Heat oil in a big pan until it's hot and shimmery (about 325°F). Cook the chicken 3-4 minutes each side until deep gold. Dry on paper towels and keep warm.
- Making The Tomato Mix:
- In the same pan, add olive oil and halved cherry tomatoes. Cook until they blister and start to burst open. Toss in chopped garlic, cook half a minute until you can smell it. Pour in some white wine, scraping up any stuck bits. Let it bubble 2-3 minutes until it thickens slightly.
- 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 everything, drizzle with balsamic glaze.
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In my Italian family, we always saved burrata for special times. When its creamy middle mixes with warm tomatoes, it makes an amazing sauce you can't resist.
Getting Perfect Cooking Temps:
Keeping your oil between 325-350°F gets you that 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 stays crisp even under juicy tomatoes. My folks always like this better than regular breadcrumbs because of how crunchy it stays.
What To Serve With It:
Try putting it on spicy arugula with a bit of lemon and olive oil for a perfect match to the rich chicken. In summer, I often throw in extra herbs fresh from my garden.
Best Drinks To Pair:
The same dry white wine you cook with goes great when drinking too. A light Pinot Grigio really brings out the fresh flavors without being too strong.
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This has become my go-to dish when friends come over, mixing cozy Italian home cooking with fancy presentation. The way all the textures and flavors come together makes a meal people won't forget that's both classy and satisfying.
Frequently Asked Questions
- → Can I make the chicken in advance?
- Absolutely, bread the chicken and refrigerate it for up to 4 hours until it's time to fry.
- → What can I use if I don’t have burrata?
- Fresh mozzarella or buffalo mozzarella are great substitutes.
- → How do I keep the fried chicken from losing its crisp?
- Place the cooked pieces on a rack in a 200°F oven to keep them warm and crunchy.
- → What’s the trick for homemade balsamic glaze?
- Just simmer balsamic vinegar until it thickens up and reduces by half.
- → What sides would go well with this?
- Try it with garlic bread, roasted veggies, or a fresh arugula salad.