Crispy Chicken with Burrata (Print Version)

# Ingredients:

→ Chicken Cutlets

01 - 4 chicken breasts, pounded thin
02 - 3 eggs, whisked
03 - 1/2 cup all-purpose flour
04 - 1 1/2 cups Italian-style panko breadcrumbs
05 - Salt and pepper to taste
06 - Oil for shallow frying

→ Tomato Basil Topping

07 - 2 cups cherry tomatoes
08 - 1 1/2 cups fresh basil leaves, chiffonade
09 - 2 tablespoons olive oil
10 - 3 cloves minced garlic
11 - 1/2 teaspoon kosher salt
12 - 1/4 cup dry white wine
13 - 1 teaspoon lemon juice
14 - 1 teaspoon lemon zest

→ Garnish

15 - 1 burrata, torn
16 - 2 tablespoons balsamic glaze

# Instructions:

01 - Pound chicken breasts between plastic wrap until even thickness. Season with salt and pepper.
02 - Dredge seasoned chicken in flour, then egg, then panko breadcrumbs.
03 - Heat oil to 325°F in cast-iron skillet. Fry cutlets 2-3 minutes per side until golden. Drain on paper towels.
04 - Cook cherry tomatoes in olive oil until blistered. Add garlic, salt, deglaze with wine. Mix with basil, lemon juice, and zest.
05 - Top crispy cutlets with tomato-basil mixture, torn burrata, and balsamic glaze.

# Notes:

01 - Chicken should be pounded to even thickness for consistent cooking
02 - Oil temperature is crucial for crispy coating

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