– Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
– Season both sides of the chicken with salt and pepper.
– Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs.
– Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture, pressing down to adhere the crumbs.
– Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan.
– Once the oil is hot, add the breaded chicken cutlets in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
– Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
– Arrange the crispy chicken cutlets on a serving platter.
– Tear the burrata cheese into pieces and place it over the chicken cutlets.
– Top with the halved cherry tomatoes and fresh basil leaves.
– Drizzle with balsamic glaze and a bit of extra virgin olive oil.
– Season with a pinch of salt and pepper.
– Serve immediately, while the chicken is still warm and crispy.
This dish is perfect for a light dinner or a special weekend meal. Enjoy the combination of crispy chicken with the creamy burrata and fresh, flavorful toppings!
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