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Chicken Cutlets with Melted Baby Tomatoes and Burrata
Hoofdgerecht

Chicken Cutlets with Melted Baby Tomatoes and Burrata

40 minVoor 4Nutri-Score C€€€
van @foodnetwork13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • baby tomatoes (left whole)Groente en fruit500 g
  • garlic (sliced thin, plus a few cloves crushed for the oil)Groente en fruit4 stukken
  • olive oil (for the tomatoes and for pan frying)Voorraadkast120 ml
  • salt (for the tomatoes, flour and breading)Kruiden en specerijen8 g
  • crushed red pepper (to taste)Kruiden en specerijen2 g
  • fresh oregano (roughly chopped)Groente en fruit6 g
  • fresh basil (leaves, for the tomatoes and garnish)Groente en fruit10 g
  • water or stock (to loosen the tomatoes)Overig60 ml
  • chicken thighs (boneless, pounded lightly)Vlees4 stukken
  • flour (seasoned with salt and pepper)Voorraadkast100 g
  • eggs (beaten with a touch of water)Zuivel2 stukken
  • bread crumbs (seasoned with oregano, red pepper and parmesan)Bakkerij150 g
  • Parmigiano Reggiano (grated, some in the bread crumbs and some for serving)Zuivel60 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • butter (whole, to finish the pan)Zuivel40 g
  • burrata (at room temperature)Zuivel2 stukken

per portie

Voedingswaarden

669kcal

Koolhydraten
36 g
Eiwitten
33 g
Vetten
44 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Hapjespan
  • Mengkom ×3
  • meat mallet
  • Rasp
  • Keukentang

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. 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.
    Stap 2

  3. 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.
    Stap 3

  4. Pound the chicken

    • Pound the chicken thighs lightly with the flat side of a mallet, just enough to even them out and tenderize them.
    Stap 4

  5. Bread the cutlets

    • Coat each cutlet in flour, then egg, then bread crumbs.
    • Press the crumbs on firmly so they adhere well.
    Stap 5

  6. 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.
    Stap 6

  7. 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.
    Stap 7

  8. Rest the cutlets

    • Remove the cutlets from the pan and let them rest for a couple of minutes.
    Stap 8

  9. 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.
    Stap 9
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