Crispy Chicken with Burrata (Print Version)

# Ingredients:

→ For the Chicken Cutlets

01 - 4 chicken breasts, pounded thin
02 - 3 eggs, whisked
03 - ½ cup all-purpose flour
04 - 1½ cups Italian-style panko breadcrumbs
05 - Salt and freshly ground black pepper, to taste
06 - Oil for shallow frying

→ For the Tomato Basil Topping

07 - 2 cups cherry tomatoes
08 - 1½ cups fresh basil leaves, sliced into thin strips (chiffonade)
09 - 2 tbsp olive oil
10 - 3 cloves garlic, minced
11 - ½ tsp kosher salt
12 - ¼ cup dry white wine
13 - 1 tsp lemon juice
14 - 1 tsp lemon zest

→ For Serving

15 - 1 ball of burrata cheese, torn into pieces
16 - 2 tbsp balsamic glaze

# Instructions:

01 - Grab some plastic wrap and sandwich each chicken breast between two sheets. Take out any frustrations with a meat mallet, pounding each piece until it's nice and thin - about ¼ inch thick all around. Sprinkle both sides with salt and pepper.
02 - Line up three shallow dishes: put the flour in the first one, beat the eggs in the second, and add the panko breadcrumbs to the third. This is your assembly line for crispy chicken magic.
03 - Take each chicken piece and dredge it in the flour, making sure it's completely coated. Shake off any excess, then dip it in the egg wash. Finally, press it into the breadcrumbs, patting gently to help them stick. Set aside on a plate while you finish the rest.
04 - Pour enough oil into a large skillet to cover the bottom by about ¼ inch and heat it up to around 325°F. You'll know it's ready when a breadcrumb sizzles when dropped in. Carefully add the chicken (don't crowd the pan!) and fry for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
05 - Pour off most of the oil, leaving about 2 tablespoons in the pan. Add the olive oil and cherry tomatoes, cooking over medium heat until they start to soften and blister, about 5 minutes. Toss in the garlic and salt, stirring for another minute until fragrant.
06 - Pour in the white wine, scraping up all those delicious browned bits from the bottom of the pan. Let it bubble and reduce for a minute or two, then transfer everything to a bowl. Mix in the basil strips, lemon juice, and zest while still warm.
07 - Place your crispy chicken cutlets on a serving plate or individual dishes. Spoon the warm tomato basil mixture over each piece, then tear chunks of creamy burrata on top. The heat from the chicken and tomatoes will slightly melt the cheese. Finish with a drizzle of balsamic glaze and serve immediately.

# Notes:

01 - Don't skip pounding the chicken - it helps it cook evenly and makes it more tender.
02 - You can prep the chicken ahead of time and keep it refrigerated until ready to fry.
03 - If you can't find burrata, fresh mozzarella makes a good substitute, though it won't be quite as creamy.
04 - The tomato topping can be made a day ahead and gently reheated before serving.

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