Description
This Burrata Chicken Milanese takes golden, crispy breaded chicken cutlets and pairs them with juicy marinated tomatoes, creamy burrata, and fresh arugula tossed in a tangy balsamic dressing. It’s the perfect combo of crunch, creaminess, and fresh flavor — a next-level dinner that’s as beautiful as it is delicious.
Ingredients
For the Chicken Milanese:
-
1 chicken breast (about 250g or 9oz)
-
1½ teaspoons Italian seasoning
-
1 teaspoon salt
-
½ teaspoon onion powder
-
½ teaspoon garlic powder
-
½ teaspoon black pepper
-
¼ cup (35g) all-purpose flour
-
2 eggs, beaten
-
1 cup (60g) panko breadcrumbs
-
½ cup (120ml) olive oil, for frying
For the Marinated Tomato Salad:
-
2 tablespoons extra virgin olive oil
-
1 tablespoon balsamic vinegar
-
½ teaspoon honey
-
Salt and pepper, to taste
-
5oz (150g) baby plum tomatoes, halved
-
2oz (60g) arugula (rocket), or more to taste
To Serve:
-
1 ball (150g or 5oz) burrata, at room temperature
-
2 lemon wedges
-
Pinch of flaky sea salt (optional)
-
Shaved parmesan, for garnish
Instructions
-
Marinate the tomatoes: In a bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Add halved tomatoes and toss to coat. Let marinate while preparing the chicken.
-
Prepare dredging stations: In a small bowl, combine Italian seasoning, salt, onion powder, garlic powder, and black pepper. Set up 3 shallow dishes:
-
Dish 1: Flour mixed with half the seasoning
-
Dish 2: Beaten eggs
-
Dish 3: Panko breadcrumbs mixed with the remaining seasoning
-
-
Flatten the chicken: Slice the chicken breast in half horizontally. Place each piece between clingfilm or parchment and pound gently until thin and even.
-
Bread the chicken: Dip each piece in flour, then egg, then panko. Press gently to adhere and set aside on a tray.
-
Fry the chicken: Heat olive oil in a large skillet over medium-high heat. When hot, fry chicken cutlets for 2–3 minutes per side until golden brown and fully cooked. Drain on paper towels.
-
Assemble and serve: Plate the crispy chicken. Top each with a squeeze of lemon juice and a pinch of flaky salt. Add half a burrata ball on each, spoon over marinated tomatoes, and toss arugula in leftover marinade. Serve with shaved parmesan on top.
Notes
-
For best texture, let the breaded chicken rest for 5–10 minutes before frying.
-
Burrata is best served at room temperature for ultimate creaminess.
-
You can substitute cherry tomatoes for baby plums and use baby spinach or mixed greens instead of arugula if preferred.
-
Leftovers can be stored separately and assembled just before eating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-Inspired