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This Italian-inspired meal brings together golden crunchy chicken cutlets, warm burst tomatoes, aromatic basil, and soft burrata in every mouthful. It turns basic ingredients into a fancy dinner that'll make your family think you spent all day cooking – but it's actually super quick!
I first tried this at a tiny family-run place in Florence and couldn't wait to make it at home. Everyone goes crazy for the mix of the crispy chicken and gooey burrata, while those fresh tomatoes on top add just the right amount of brightness.
Must-Have Ingredients List:
- Chicken breasts: Try to get ones that are the same size so they cook evenly
- Panko breadcrumbs: The Italian kind comes with herbs already mixed in
- Fresh basil: Grab bunches with bright leaves that aren't wilted
- Cherry tomatoes: Pick ones that feel firm and look vibrant
- Burrata: Don't use it cold from the fridge - let it warm up first
- Olive oil: Splash out on extra virgin for those tomatoes
Step-By-Step Cooking Guide:
- Getting Chicken Ready:
- Put chicken breasts between plastic and pound them until they're about 1/4-inch thick all over. Don't forget to add plenty of salt and pepper to both sides.
- Setting Up Your Coatings:
- Get three shallow dishes ready. Fill the first with seasoned flour, the second with eggs beaten with a splash of milk, and the third with Italian panko mixed with some grated Parmesan.
- Coating Your Chicken:
- Roll each piece in flour and shake off extra. Next, dip in the egg mix and let drips fall off. Then press firmly into the breadcrumbs to coat completely. Let them sit on a wire rack for 10 minutes to set up.
- Cooking The Cutlets:
- Heat oil in a big pan until it's hot (around 325°F). Cook cutlets for 3-4 minutes on each side until they turn a nice golden brown. Put them on paper towels and keep warm.
- Making The Tomato Mix:
- In the same pan, add some olive oil and toss in halved cherry tomatoes. Cook until they start to soften and pop. Throw in minced garlic and cook for half a minute. Pour in some white wine and scrape up all the tasty bits from the pan. Let it bubble for 2-3 minutes.
- Putting It All Together:
- Move the tomato mix to a bowl and mix in fresh basil, lemon juice and zest. Put your crispy chicken on plates, spoon tomato mix over them, tear up burrata on top, and finish with a drizzle of balsamic glaze.
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In my Italian family, we always saved burrata for special occasions. It's amazing how that creamy center turns into the most wonderful sauce when it meets hot tomatoes.
Getting Oil Temperature Just Right:
Keep your oil between 325-350°F for chicken that's golden outside and juicy inside. Always let the oil heat back up between batches or you'll end up with soggy coating.
Picking The Right Crumbs:
We always use Italian panko in our house because it makes the chicken extra crunchy, even after you add the tomatoes on top. It's so much better than regular breadcrumbs – you'll notice the difference right away.
What To Serve With It:
Try putting the chicken on a bed of spicy arugula with just a bit of lemon and oil. During summer, I toss in whatever fresh herbs are growing in my garden pots.
Best Drinks To Match:
The same white wine you used for cooking tastes great alongside this dish. A light Pinot Grigio works perfectly – it's refreshing but won't drown out all those nice flavors.
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This has become my go-to dish when friends come over. It mixes cozy Italian cooking with a fancy presentation. The way all the textures and flavors come together makes dinner feel special without taking hours to prepare.
Frequently Asked Questions
- → Can I prep the chicken earlier?
- You can bread the chicken up to 4 hours beforehand, then store in the fridge until cooking.
- → What can I use instead of burrata?
- Mozzarella or buffalo mozzarella are both great substitutes for burrata.
- → How do I ensure the chicken stays crispy?
- Place the fried cutlets on a wire rack in a 200°F oven to keep them warm and crispy.
- → Can I make balsamic glaze myself?
- Simply simmer balsamic vinegar until it's reduced by half to create your own glaze.
- → What sides pair well with this?
- Try serving it with roasted veggies, arugula salad, or crusty garlic bread.