Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crispy Chicken with Bursting Tomato Sauce and Burrata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 57 reviews

This Crispy Chicken with Bursting Tomatoes and Burrata is a delightful dish combining tender, breaded chicken cutlets fried to golden perfection, topped with a vibrant, slightly spicy tomato sauce and creamy burrata cheese. The fresh basil adds a fragrant finish, making this a perfect meal for a comforting yet elegant dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Tomato Sauce

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 3 garlic cloves, minced
  • ½ teaspoon fennel seeds
  • ½ teaspoon red chili flakes
  • ½ teaspoon oregano
  • 1 pound cherry tomatoes
  • ¼ cup water
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon granulated sugar
  • Salt and pepper, to taste

Chicken and Breading

  • 1 pound chicken breasts, boneless, skinless
  • Salt and pepper, to season chicken
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs or homemade breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Oil for frying (such as vegetable or canola oil)

Assembly

  • 8 ounces burrata cheese
  • 2 tablespoons fresh basil, chopped

Instructions

  1. Make tomato sauce: Heat olive oil in a large sauté pan over medium heat. Add minced shallots and garlic, and sauté until the shallots soften, about 2 minutes. Stir in fennel seeds, red chili flakes, and oregano to combine evenly.
  2. Cook tomatoes: Add cherry tomatoes, water, balsamic vinegar, and granulated sugar to the pan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, or until nearly all the liquid has evaporated. While cooking, gently crush the tomatoes to release their juices. Season with salt and pepper to taste. Set aside.
  3. Prepare chicken: Thinly slice the chicken breasts into ½-inch thick cutlets. Using a meat mallet, pound the cutlets to about ¼-inch thickness for even cooking. Season both sides with salt and pepper.
  4. Set up breading station: Place flour in a shallow bowl, beaten eggs in another, and mix together panko breadcrumbs, grated Parmesan, and Italian seasoning in a third bowl. Dredge each chicken cutlet first in the flour, then dip in eggs, and finally coat evenly with the panko mixture. Repeat for all cutlets.
  5. Fry chicken: Heat enough oil in a large sauté pan over medium-high heat so that it reaches halfway up the sides of the pan. Fry the breaded chicken cutlets until golden brown on one side, then flip to cook the other side until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding. Remove the chicken and drain excess oil on paper towels.
  6. Assemble and serve: Transfer the crispy chicken onto a serving platter. Top with burrata cheese, season the cheese with salt and pepper, then spoon the tomato sauce over the top. Garnish with fresh basil leaves. Serve immediately while warm.

Notes

  • For extra crispiness, you can double dredge the chicken by repeating the egg and breadcrumb steps.
  • If burrata is unavailable, fresh mozzarella can be used as a substitute, though the texture will be less creamy.
  • Adjust red chili flakes to your preferred spice level.
  • Allow the tomato sauce to simmer uncovered to concentrate flavors and thicken appropriately.
  • Use a thermometer to maintain oil temperature around 350°F (175°C) while frying for best results.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Halal

Find it online: https://ellarecipe.com/crispy-chicken-with-bursting-tomato-sauce-and-burrata-recipe/