Crispy chicken, creamy burrata and marinated tomatoes – this truly is the quick dinner of dreams!

This is such a gorgeous Summery dish too. Whether it is Summer where you are or not, this is certainly going to brighten up your day (I’m such a cringe sorry). Follow me…

overhead shot of chicken milanese burrata on small white plate on wooden chopping board

Preparing Chicken Milanese

The iconic characteristic of chicken Milanese is its thin and crispy texture. To achieve this texture, we’re going to prep the chicken breast in two stages:

  • Halve – Horizontally slice the chicken right through the centre to create 2 even-sized breasts.
  • Pound – Lay over clingfilm and pound until thin.

What can I use to pound the chicken?

I use a rolling pin, but you can use a mallet or even a heavy pan!

How thin should the chicken be?

You want to get it fairly thin, at least until they are both even-thickness. Just don’t pound so much the meat starts breaking apart.

Process shots: slice chicken (photos 1&2), pound chicken (photos 3&4).

4 step by step photos showing how to prepare chicken milanese

Cooking Chicken Milanese

Okay, the chicken is now thin, but we also want it crispy. As such, we’re going to dredge it through flour, egg and breadcrumbs to build up a crispy crust.

Panko Breadcrumbs

These are Japanese breadcrumbs that you’ll find in most supermarkets. They’re fairly big and airy, meaning they crisp up really nicely!

Fried Chicken Milanese

To get the chicken super crispy we are indeed going to fry it. However, we’re only shallow frying it, so it’s not too much faff. You only need enough oil to comfortably coat the base of the pan.

Process shots: coat chicken in flour (photo 1), then egg (photo 2), then breadcrumbs (photo 3), add to hot oil (photo 4), fry both sides (photo 5).

5 step by step photos showing how to cook chicken milanese

Chicken Milanese Salad

Once you’ve got the chicken, you can really go wild with however you choose to serve it. From what I can grasp, it seems to be most traditional to serve the chicken with a simple rocket/arugula salad on the side or sometimes with pasta.

Marinated Tomatoes

I actually originally tested this recipe with just the chicken and side salad but felt something was missing. As such, I ended up throwing some burrata and tomatoes in the mix and it came together PERFECTLY.

I love dressing up some baby plum tomatoes at the start of the recipe and having them sit and soak in the flavours. Nothing fancy, just some extra virgin olive oil, balsamic vinegar and honey. You can then use the leftover marinade to dress up some rocket/arugula to serve alongside.

How long should I marinate the tomatoes?

The start of the recipe is fine, but if you can do it further in advance then great! You can keep them tightly stored in the fridge for up to a day.

Process shots: whisk dressing (photo 1), marinate tomatoes (photo 2), remove tomatoes (photo 3), toss in rocket (photo 4).

4 step by step photos showing how to make a side salad for chicken milanese

Serving Chicken Milanese

Okay, bringing it all together is where the magic happens. First, we’re going to top the chicken with a pinch of salt (preferably flaky sea salt) and finish with a squeeze of lemon juice.

From there, I ask you there anything that isn’t improved by adding cheese?! Okay, maybe there is. But in this context, it just takes the chicken through the roof. We’re going to add 1/2 a ball of burrata to each piece of chicken, spoon over the tomatoes then serve the rocket alongside with shaved parmesan. Pure bliss!

For more crispy chicken recipes check out my Hot Honey Feta Chicken and Crispy Pesto Chicken!

Alrighty, let’s tuck into the full recipe for this burrata chicken Milanese shall we?!

burrata chicken milanese on small white plate with salad

How to make Burrata Chicken Milanese (Full Recipe & Video)

overhead shot of chicken milanese burrata on small white plate on wooden chopping board

Print

Burrata Chicken Milanese

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Crispy chicken, creamy burrata and marinated tomatoes – this truly is the quick dinner of dreams!
Course Dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Calories 865kcal
Cost £5 / $6

Equipment

  • Sharp Knife & Chopping Board
  • Medium Sized Mixing Bowl (for salad)
  • Cling Film & Rolling Pin or Mallet (for pounding chicken)
  • 3 Large Shallow Dishes (for dredging chicken)
  • 1 Small Bowl or Pot (for seasoning mix)
  • Baking Tray & Wire Rack (for resting chicken)
  • Large Pan & Tongs (for cooking chicken)

Ingredients

Chicken

  • 1x 250g/9oz Chicken Breast
  • 1 1/2 tsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
  • 35g / 1/4 cup Flour
  • 2 Eggs, beaten
  • 60g / 1 cup Panko Breadcrumbs
  • 120ml / 1/2 cup Olive Oil

Salad

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1/2 tsp Honey
  • 150g / 5oz Baby Plum Tomatoes
  • 60g / 2oz Rocket/Arugula, or to preference

To Serve

  • 2 Lemon Wedges
  • pinch of Flaky Sea Salt (optional)
  • 1x 150g/5oz ball of Burrata, at room temp (gently rinse in warm water to speed up if needed)
  • shaved Parmesan

Instructions

  • In a medium-sized mixing bowl whisk together the extra virgin olive oil, balsamic vinegar, honey and a good pinch of salt and pepper. Halve the tomatoes and stir them through the dressing. Leave to marinate.
  • In a small pot or bowl combine Italian seasoning, salt, pepper, onion powder and garlic powder.
  • Line up 3 large shallow dishes: the 1st with flour + 1/2 the seasoning mix, the 2nd with the beaten eggs and the 3rd with Panko + the rest of the seasoning mix. Place a tray at the end ready to rest the breaded chicken.
  • Horizontally slice the chicken right through the centre to create 2 even-sized breasts. Lay over cling film and use a mallet or rolling pan to pound them to even thickness. You want them fairly thin, but not so thin they begin breaking apart.
  • One by one, dredge the chicken through the flour, into the egg, then finish in the Panko and place on the tray. Make sure you thoroughly coat the chicken at each stage.
  • Add enough oil to comfortably fill the base of a large pan and place it over medium-high heat. Once hot (approx 3-5mins – a crumb should rapidly sizzle) add the chicken and fry each side for 2-3 mins, or until golden, crisp and piping hot through the centre. Timings will depend on how thin the chicken is.
  • Serve the chicken with a squeeze of lemon juice and a pinch of salt. Top with 1/2 a burrata each then spoon over the tomatoes. Toss the rocket in the leftover marinade and serve alongside with shaved parmesan on top. Tuck in and enjoy!

Video

Notes

a) Tomatoes – The longer they marinate the better, so if you prep them in advance that’s awesome (tightly store in the fridge until needed). You can also use cherry tomatoes.

b) Panko – You’ll find these in most supermarkets in the Asian section. They’re fairly big and airy, meaning they crisp up really nicely.

c) Burrata – Again, you’ll find this in pot of brine at most supermarkets. Just drain off the brine and pat the burrata dry before using. Don’t add it straight out of the fridge – hot chicken and cold cheese isn’t a great combo!

d) Calories – Slight overestimate as not all the flour, egg and Panko attaches to the chicken.

Nutrition

Calories: 865kcal | Carbohydrates: 40.07g | Protein: 59.22g | Fat: 51.03g | Saturated Fat: 17.038g | Polyunsaturated Fat: 9.413g | Monounsaturated Fat: 20.248g | Trans Fat: 0.176g | Cholesterol: 323mg | Sodium: 2249mg | Potassium: 936mg | Fiber: 3g | Sugar: 8.18g | Vitamin A: 2291IU | Vitamin C: 14.9mg | Calcium: 602mg | Iron: 4.48mg

 

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