Basil Chicken Burrata (Print Version)
# Ingredients:
→ Crunchy Chicken Coating
01 -
1 1/2 cups panko breadcrumbs with Italian seasoning
02 -
1/2 cup plain flour
03 -
A bit of salt and pepper
04 -
3 eggs, beaten well
05 -
4 chicken breasts, flattened out
06 -
Oil for pan frying
→ Fresh Tomato Mixture
07 -
2 cups small cherry tomatoes
08 -
1/4 cup dry white wine
09 -
1/2 teaspoon sea salt
10 -
1 teaspoon freshly squeezed lemon juice
11 -
2 tablespoons olive oil
12 -
1 teaspoon grated lemon peel
13 -
3 minced garlic cloves
14 -
1 1/2 cups fresh basil leaves, thinly sliced
→ Toppings
15 -
2 tablespoons thick balsamic glaze
16 -
1 torn burrata cheese
# Instructions:
01 -
Wrap chicken in plastic or parchment paper and pound until thin. Sprinkle both sides with a little salt and pepper.
02 -
Lightly dust chicken in flour, dunk into the beaten eggs, then press into seasoned breadcrumbs.
03 -
In a skillet, heat oil to 325°F and cook each piece for 2-3 minutes per side. Remove and let rest on something absorbent like paper towels.
04 -
Heat olive oil, then cook tomatoes until the skin splits. Stir in garlic and a dash of salt. Pour in white wine to deglaze, then remove from heat and mix with basil, lemon juice, and zest.
05 -
Layer chicken on a platter, spoon tomato and basil mix on top, tear burrata over it, and drizzle generously with balsamic glaze.
# Notes:
01 -
Make sure chicken is of even thickness for proper frying.
02 -
If oil isn't hot enough, the breading won't crisp up nicely.