The other night I had some chicken cutlets. I was craving chicken parmigiana. But, I was out of mozzarella. So, I decided to fry up the cutlets and make a chicken parmigiana with burrata instead. I whipped up an easy homemade sauce with some grape tomatoes and an overripe tomato that I had on hand. And let me tell you this was delicious!!
Full printable version on my website www.miciamammas.com. The link is also in my bio. Search “Chicken Parmigiana with Burrata” on my website and the recipe will come right up.
Modern Chicken Parmigiana
10 Chicken Cutlets- (About 2 lbs. And ⅛ to ¼ of an inch thick)
¼ tsp each of salt & pepper
4 cups homemade breadcrumbs
Vegetable/Olive for frying
5 Tbsp. Olive Oil
5 Garlic Cloves – Halved
⅛ tsp. Red Pepper Flakes
1 Large Tomato- Halved and grated – skin discarded
1 pint Cherry tomatoes
Salt and pepper to taste
10 Basil Leaves – Chopped
5 Tsp. Grated Pecorino Romano
5 Burrata Balls – drain and room temperature
Preheat the oven to 375. Heat a mixture of half vegetable and half olive oil in a frying pan (I use 2 – 11 inch pans) on medium.
Beat eggs with salt and pepper. Add the breadcrumbs to a shallow bowl. Dip the cutlets in the egg and shake off any excess. Then dip the cutlets into the breadcrumbs. Make sure they are fully coated but shake off the excess. Put the cutlets in the frying pan and cook in batches. Cook approximately 4 to 5 minutes on each side. If you notice the cutlets are browning too quickly, lower the heat. Remove the cutlets to a paper towel lined dish. Gently pat with a paper towel to get off any excess oil. Then transfer to a wire baking rack to cool. Line 2 sheet pans with foil. Place all of the cutlets in a single layer on the sheets once they are cooked and drained.
While the cutlets are cooking you can start your sauce. Grate the tomato using a grater in a bowl and discard the skins. In a large saucepan, heat the olive oil and garlic on a low flame. Add In the red pepper flakes. Once the garlic is cooked through, smash it in the pan using a fork and work it into the olive oil. Cook for about 2 minutes and add in the cherry tomatoes. Let them cook for about 3 minutes. They will become softer. Then begin to break them apart into small chunks using your wooden spoon. Cook for another 5 minutes or so and add in the grated tomato and basil. Season with salt and pepper. Cook on low for 10 more minutes.
Put about 2 tbsp of sauce on each cutlet and sprinkle evenly with grated Pecorino. Put in the oven to warm. About 10 minutes. Remove from the oven and using your hands break the burrata apart onto each piece of chicken. I like to use a half of burrata per chicken cutlet.