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Chicken Cutlets with Melted Baby Tomatoes and Burrata
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Chicken Cutlets with Melted Baby Tomatoes and Burrata

40 minServes 4Nutri-Score C€€€
from @foodnetwork13 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • baby tomatoes (left whole)Produce500 g
  • garlic (sliced thin, plus a few cloves crushed for the oil)Produce4 pieces
  • olive oil (for the tomatoes and for pan frying)Pantry120 ml
  • salt (for the tomatoes, flour and breading)Spices8 g
  • crushed red pepper (to taste)Spices2 g
  • fresh oregano (roughly chopped)Produce6 g
  • fresh basil (leaves, for the tomatoes and garnish)Produce10 g
  • water or stock (to loosen the tomatoes)Other60 ml
  • chicken thighs (boneless, pounded lightly)Meat4 pieces
  • flour (seasoned with salt and pepper)Pantry100 g
  • eggs (beaten with a touch of water)Dairy2 pieces
  • bread crumbs (seasoned with oregano, red pepper and parmesan)Bakery150 g
  • Parmigiano Reggiano (grated, some in the bread crumbs and some for serving)Dairy60 g
  • black pepper (freshly ground)Spices2 g
  • butter (whole, to finish the pan)Dairy40 g
  • burrata (at room temperature)Dairy2 pieces

per serving

Nutrition

669kcal

Carbs
36 g
Proteins
33 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Mixing bowl ×3
  • meat mallet
  • Grater
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Bread the cutlets

    • Coat each cutlet in flour, then egg, then bread crumbs.
    • Press the crumbs on firmly so they adhere well.
    Step 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.
    Step 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.
    Step 7

  8. Rest the cutlets

    • Remove the cutlets from the pan and let them rest for a couple of minutes.
    Step 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.
    Step 9
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