Chicken Milanese with Burrata

Chicken milanese topped with dressed arugula, cherry tomatoes, burrata, and balsamic glaze on white plate.

Be the first to rate it!

Crispy, golden chicken cutlets pan-fried and topped with peppery arugula, sweet cherry tomatoes, and creamy burrata. Elegant enough for date night, easy enough for a weeknight, and on the table in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 481.53kcal

Author: Sarah Hill

Ingredients

For the Breading

2 eggs beaten
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika

For the Chicken

4 thin-sliced chicken breasts or cutlets
Oil for frying

For the Arugula Salad

4 cups baby arugula
1 cup cherry tomatoes halved
12 oz burrata cheese torn into pieces
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
Balsamic glaze for drizzling (optional)

Instructions

In a shallow bowl, beat the eggs. In a separate shallow bowl, combine the panko breadcrumbs, salt, black pepper, garlic powder, Italian seasoning, and paprika.
2 eggs, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon paprika
Dip the chicken into the eggs, letting the excess drip off. Then press into the breadcrumb mixture, coating both sides evenly and pressing gently to adhere.
4 thin-sliced chicken breasts
In a deep cast-iron pan or Dutch oven, heat 1-2 inches of oil over medium-high heat until it reaches 350°F. Carefully place 1-2 chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy and the internal temperature reaches 165°F. Transfer to a wire rack or paper-towel-lined plate. Repeat with the remaining chicken.
Oil for frying
While the chicken rests, toss the arugula with cherry tomatoes, olive oil, lemon juice, salt, and pepper.
4 cups baby arugula, 1 cup cherry tomatoes, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, Salt and pepper to taste
Place each chicken breast on a plate, top with the arugula salad and torn burrata. Drizzle with balsamic glaze if desired.
12 oz burrata cheese, Balsamic glaze

Notes

Panko alone (no flour) creates a lighter, crispier crust. The egg wash provides all the adhesion you need.
If your cutlets are very wet or uneven, a light dusting of flour before the egg can help. But try it without first.
If you have time, let the breaded chicken rest uncovered for 10–15 minutes before frying. It gives the crust time to set and helps it stay on during frying.
Oil must be at 350°F before the chicken goes in. Use a thermometer or test with a pinch of breadcrumbs. They should sizzle immediately and float to the surface.
Fry in batches of 1–2 cutlets. Crowding the pan drops the oil temperature and leads to a soggy crust.
Let the oil come back up to temperature between batches before adding the next round.
Transfer fried chicken to a wire rack, not paper towels, to keep the crust crispy.
Take the burrata out of the fridge at least 15 minutes before serving. Cold burrata on hot chicken kills the creaminess.
Dress the salad just before serving so it stays fresh and crisp.
Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the salad and burrata separate.
Reheat in the oven at 375°F on a wire rack for 10–12 minutes. Avoid the microwave.
You can bread the cutlets up to 12 hours in advance and refrigerate until ready to fry.

Nutrition