Burrata Chicken Milanese

overhead shot of chicken milanese burrata on small white plate on wooden chopping board

Print Recipe

5 from 2 votes

Crispy chicken, creamy burrata and marinated tomatoes - this truly is the quick dinner of dreams!

Prep Time15

Cook Time5

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

Sharp Knife & Chopping Board
Medium Sized Mixing Bowl (for salad)
Cling Film & Rolling Pin or Mallet (for pounding chicken)
3 Large Shallow Dishes (for dredging chicken)
1 Small Bowl or Pot (for seasoning mix)
Baking Tray & Wire Rack (for resting chicken)
Large Pan & Tongs (for cooking chicken)

Ingredients

Chicken

1x 250g/9oz Chicken Breast
1 1/2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
35g / 1/4 cup Flour
2 Eggs, beaten
60g / 1 cup Panko Breadcrumbs
120ml / 1/2 cup Olive Oil

Salad

2 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1/2 tsp Honey
150g / 5oz Baby Plum Tomatoes
60g / 2oz Rocket/Arugula, or to preference

To Serve

2 Lemon Wedges
pinch of Flaky Sea Salt (optional)
1x 150g/5oz ball of Burrata, at room temp (gently rinse in warm water to speed up if needed)
shaved Parmesan

Instructions

In a medium-sized mixing bowl whisk together the extra virgin olive oil, balsamic vinegar, honey and a good pinch of salt and pepper. Halve the tomatoes and stir them through the dressing. Leave to marinate.
In a small pot or bowl combine Italian seasoning, salt, pepper, onion powder and garlic powder.
Line up 3 large shallow dishes: the 1st with flour + 1/2 the seasoning mix, the 2nd with the beaten eggs and the 3rd with Panko + the rest of the seasoning mix. Place a tray at the end ready to rest the breaded chicken.
Horizontally slice the chicken right through the centre to create 2 even-sized breasts. Lay over cling film and use a mallet or rolling pan to pound them to even thickness. You want them fairly thin, but not so thin they begin breaking apart.
One by one, dredge the chicken through the flour, into the egg, then finish in the Panko and place on the tray. Make sure you thoroughly coat the chicken at each stage.
Add enough oil to comfortably fill the base of a large pan and place it over medium-high heat. Once hot (approx 3-5mins - a crumb should rapidly sizzle) add the chicken and fry each side for 2-3 mins, or until golden, crisp and piping hot through the centre. Timings will depend on how thin the chicken is.
Serve the chicken with a squeeze of lemon juice and a pinch of salt. Top with 1/2 a burrata each then spoon over the tomatoes. Toss the rocket in the leftover marinade and serve alongside with shaved parmesan on top. Tuck in and enjoy!

Video

Notes

a) Tomatoes - The longer they marinate the better, so if you prep them in advance that's awesome (tightly store in the fridge until needed). You can also use cherry tomatoes.

b) Panko - You'll find these in most supermarkets in the Asian section. They're fairly big and airy, meaning they crisp up really nicely.

c) Burrata - Again, you'll find this in pot of brine at most supermarkets. Just drain off the brine and pat the burrata dry before using. Don't add it straight out of the fridge - hot chicken and cold cheese isn't a great combo!

d) Calories - Slight overestimate as not all the flour, egg and Panko attaches to the chicken.

Nutrition