Burrata Chicken Milanese
Directions
- 1Whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Halve the tomatoes and add them to the dressing; leave to marinate.
- 2Combine 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.
- 3Slice the chicken breast in half horizontally. Place between cling film and pound to an even thickness.
- 4Dredge the chicken in flour, then egg, then panko breadcrumbs. Place on a tray.
- 5Heat olive oil in a large pan over medium-high heat. Fry the chicken for 2-3 minutes per side until golden and crispy.
- 6Serve the chicken with a squeeze of lemon juice and a pinch of salt. Top with burrata and the marinated tomatoes.
- 7Toss the rocket in the leftover marinade and serve alongside with shaved parmesan.
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 bowlwhisksmall pot or bowl3 large shallow dishestraycling filmmallet or rolling pinlarge pantongs
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