Fresh Basil Chicken Burrata

Each mouthful of this Italian-inspired meal combines golden crunchy chicken cutlets, juicy roasted tomatoes, aromatic basil, and silky burrata. This fancy weeknight dinner turns basic ingredients into a stunning meal that'll make your table look like a fancy restaurant.

I first tasted this dish at a tiny local spot in Florence and have cooked it tons of times for family get-togethers since. The mix of crunchy chicken with smooth burrata always gets compliments, and the fresh tomatoes on top add just the right brightness.

Wonderful Ingredient Guide:

• Chicken breasts: Pick ones that are similar sizes so they cook evenly
• Panko breadcrumbs: The Italian kind comes with extra herbs and flavor
• Fresh basil: Go for bright green ones without any dark patches
• Cherry tomatoes: Make sure they're firm and ripe for best taste
• Burrata: It needs to be fresh and not cold from the fridge
• Quality olive oil: Grab extra virgin for your tomato mix

Cooking Steps Explained:

Getting Chicken Ready:

First, sandwich each chicken breast between plastic wrap and flatten to about 1/4-inch thick. Sprinkle plenty of salt and pepper on both sides.

Setting Up Your Breading:

Put out three shallow dishes: one with seasoned flour, another with eggs beaten with some milk, and a third with Italian panko mixed with grated Parmesan.

Coating Your Chicken:

Roll each piece in flour and shake off any extra. Next, dip it in the egg mix and let the excess drip away. Then push it firmly into the breadcrumbs until fully covered. Let your breaded chicken rest on a wire rack for 10 minutes.

Frying Method:

Heat up oil in a big pan until it's hot (325°F). Cook chicken 3-4 minutes on each side until it's nice and golden. Put on paper towels to drain and keep warm.

Making Tomato Topping:

In the same pan, pour in olive oil and add cut cherry tomatoes. Cook until they start to soften and burst. Throw in chopped garlic, cook for half a minute until it smells good. Add white wine and scrape up any brown bits. Let it bubble for 2-3 minutes until it thickens a bit.

Putting It All Together:

Move the tomato mix to a bowl, mix in fresh basil, lemon juice, and zest. Put your crispy chicken on plates, spoon tomato mix on top, tear burrata over everything, drizzle with balsamic glaze.

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In my Italian family, we always saved burrata for special occasions. When its creamy center mixes with warm tomatoes, it makes an amazing sauce you can't resist.

Getting Oil Temperature Just Right:

Keeping your oil between 325-350°F gives you that golden outside while your chicken stays juicy inside. Let the oil heat back up between batches for the best results.

Picking The Best Crumbs:

Italian-style panko makes an extra crunchy coating that won't get soggy under the tomatoes. My family likes this way better than regular breadcrumbs because it stays crunchier.

What To Serve With It:

Try putting it on some spicy arugula with lemon and olive oil dressing. In summer, I throw in whatever fresh herbs I've got growing in my garden.

Best Drinks To Pair:

The same dry white wine you cook with tastes great alongside this dish. A light Pinot Grigio brings out all the fresh flavors without being too strong.

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This meal has become my go-to dish when I'm having friends over. It brings together cozy Italian cooking with a fancy look. All those different textures and flavors create a meal everyone remembers - it's both classy and comforting at the same time.

Frequently Asked Questions

→ Can I bread the chicken ahead of time?

Absolutely, prep the breading up to four hours in advance and chill it in the fridge until you're ready to fry.

→ What’s a good swap for burrata?

You can go for fresh mozzarella or even buffalo mozzarella if you don't have burrata on hand.

→ How do I make sure the chicken stays crispy?

Put the fried chicken in a 200°F oven on a rack to keep it warm and crispy until it's time to serve.

→ Can I make my own balsamic glaze?

Yep, just simmer balsamic vinegar until it’s reduced by half to create a rich, tasty glaze.

→ What are some good side dish ideas?

Try an arugula salad, roasted veggies, or garlic bread to round out the meal.