This twist on Chicken Parmigiana is so good you might not want to go back to the old version. The other night I had burrata on hand and didn’t feel like going to the supermarket for mozzarella. So, I decided to substitute it, and boy was it out of sight. I made a homemade tomato sauce using cherry tomatoes. Put it on each cutlet, warmed it in the oven and then topped each piece with burrata. I served this modern chicken parm with roasted potatoes and salad. What a meal!!! To die for. I hope you try it!! You won’t be disappointed.
Modern Chicken Parmigiana
10 chicken cutlets
4 cups homemade breadcrumbs-See recipe on our website or you can use store bought Italian Style Bread Crumbs
Vegetable oil 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 oil in a frying pan on medium to low heat. Beat the eggs. Add the breadcrumbs to a shallow bowl. Dip each cutlet in the egg and shake off any excess. Then dip the cutlets into the breadcrumbs. Make sure they are fully coated. Put the cutlets in a pan and cook in batches. Cook approximately 4 min on each side on medium heat. Once the cutlets are cooked, place them on a paper towel lined dish to drain any excess oil. 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