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.

Buon Appetito!

Modern Chicken Parmigiana



10 chicken cutlets

5 eggs-beaten

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

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