Burrata Chicken Milanese

Burrata Chicken Milanese

20 mins
Serves 2
Serves

Directions

  1. 1.

    Whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Halve the tomatoes and add them to the dressing; leave to marinate.

  2. 2.

    Combine Italian seasoning, salt, pepper, onion powder, and garlic powder. Prepare three shallow dishes: one with flour and half the seasoning mix, one with beaten eggs, and one with panko and the remaining seasoning mix.

  3. 3.

    Slice the chicken breast in half horizontally. Place between cling film and pound to an even thickness.

  4. 4.

    Dredge the chicken in flour, then egg, then panko breadcrumbs. Place on a tray.

  5. 5.

    Heat olive oil in a large pan over medium-high heat. Fry the chicken for 2-3 minutes per side until golden and crispy.

  6. 6.

    Serve the chicken with a squeeze of lemon juice and a pinch of salt. Top with burrata and the marinated tomatoes.

  7. 7.

    Toss the rocket in the leftover marinade and serve alongside with shaved parmesan.

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  7. 7.

Ingredients

  • 250 g Chicken Breast
  • 1.5 tsp Italian Seasoning
  • 1 tsp Salt
  • 0.5 tsp Onion Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Black Pepper
  • 35 g Flour
  • 2 Eggs
  • 60 g Panko Breadcrumbs
  • 120 ml Olive Oil
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 0.5 tsp Honey
  • 150 g Baby Plum Tomatoes
  • 60 g Rocket/Arugula
  • 2 Lemon Wedges
  • 1 pinch Flaky Sea Salt
  • 150 g Burrata
  • 1 Parmesan

Equipment

mixing bowl whisk small pot or bowl 3 large shallow dishes tray cling film mallet or rolling pin large pan tongs

Tips

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