Crispy Chicken Burrata (Print Version)
# Ingredients:
→ Chicken Basics
01 -
3 eggs, beaten well
02 -
4 boneless chicken breasts, flattened evenly
03 -
1 1/2 cups panko breadcrumbs with Italian seasoning
04 -
Half a cup of regular flour
05 -
Salt and pepper, add to liking
06 -
Oil for frying in a shallow pan
→ Fresh Tomato Mix
07 -
A couple of cups of cherry tomatoes
08 -
1 teaspoon of lemon zest
09 -
1/2 teaspoon of coarse salt
10 -
3 minced garlic cloves
11 -
A quarter cup of dry white wine
12 -
A teaspoon of lemon juice
13 -
1 1/2 cups of thinly sliced fresh basil leaves
14 -
2 tablespoons of olive oil
→ To Top It Off
15 -
One burrata cheese ball, torn apart
16 -
A couple of tablespoons of balsamic drizzle
# Instructions:
01 -
Flatten chicken breasts under plastic wrap until evenly thin. Sprinkle them with salt and pepper.
02 -
First coat seasoned chicken in flour, then dip into eggs, and finish with breadcrumbs.
03 -
Heat oil in a cast-iron skillet to 325°F. Cook each piece for around 2-3 minutes a side, until golden brown. Let the cutlets rest on paper towels.
04 -
Sauté tomatoes in olive oil until soft and blistered. Add garlic and salt, pour in white wine to deglaze, then mix with basil, lemon juice, and zest.
05 -
Layer fried chicken with the tomato topping, torn burrata, and a drizzle of balsamic glaze.
# Notes:
01 -
Flatten chicken well so it cooks evenly throughout.
02 -
Frying at the right oil temperature ensures a crunchy crust.