Warm the oil with garlic and herbs

• Slice the garlic cloves thinly end to end.
• Heat the olive oil in a pan over low heat, add the sliced garlic, salt, crushed red pepper and chopped oregano.
• Cook gently until the garlic is lightly golden on the outside, without burning.

Melt the baby tomatoes

• Add a little more olive oil, then the whole baby tomatoes.
• Cook until they burst and release their juices, adding a splash of water or stock if they seem dry.
• Finish with basil and a touch more liquid to thin the sauce.

Set up the breading station

• Season the flour with salt and pepper.
• Beat the eggs with a touch of water.
• Mix the bread crumbs with crushed red pepper, oregano and grated Parmigiano Reggiano.

Pound the chicken

• Pound the chicken thighs lightly with the flat side of a mallet, just enough to even them out and tenderize them.

Bread the cutlets

• Coat each cutlet in flour, then egg, then bread crumbs.
• Press the crumbs on firmly so they adhere well.

Pan fry the cutlets

• Heat oil in a pan so it comes a quarter to halfway up the side of the cutlets.
• Fry the cutlets, laying them away from you, and season with salt while cooking.
• Turn and cook until golden and cooked through.

Finish with garlic, herbs and brown butter

• Add crushed garlic, oregano, basil and crushed red pepper directly to the oil in the pan.
• Add the butter and let it melt and turn brown, basting the cutlets so the milk solids steam them through.

Rest the cutlets

• Remove the cutlets from the pan and let them rest for a couple of minutes.

Plate with tomatoes, parmesan and burrata

• Spoon the melted tomatoes alongside the cutlets rather than over them.
• Grate Parmesan over the top, tear open the burrata over the chicken and finish with basil leaves.