Burrata Chicken Cutlets (Print Version)

# Ingredients:

→ Chicken Coating

01 - 3 whisked eggs
02 - 4 thin chicken breast pieces
03 - 1 1/2 cups panko breadcrumbs, Italian-seasoned
04 - 1/2 cup plain flour
05 - Season with salt and pepper
06 - Oil for frying

→ Savory Tomato Mix

07 - 2 tablespoons olive oil
08 - 3 minced garlic cloves
09 - 1 teaspoon fresh lemon zest
10 - 2 cups cherry tomatoes
11 - 1 1/2 cups chopped fresh basil
12 - 1/4 cup dry white wine
13 - 1 teaspoon fresh lemon juice
14 - 1/2 teaspoon kosher salt

→ Extras

15 - 1 burrata ball, pulled apart
16 - 2 tablespoons thick balsamic glaze

# Instructions:

01 - Flatten each chicken breast by sandwiching it between plastic wrap. Sprinkle both sides with pepper and salt.
02 - Roll the seasoned chicken pieces in the flour first, then coat with whisked egg, and finish with breadcrumbs.
03 - Pour oil into a skillet and bring to 325°F. Fry each piece for 2-3 minutes on each side till golden. Let them rest on paper towels.
04 - Heat olive oil and cook tomatoes till they blister. Stir in garlic, salt, and wine to deglaze. Add basil, lemon zest, and juice.
05 - Layer crispy chicken with the tomato mix, pieces of burrata, and drizzle over the balsamic glaze.

# Notes:

01 - Pounding chicken ensures it cooks evenly without overcooking.
02 - Keep the oil hot to avoid soggy breading.

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