Ingredients (Serves 4):
4 chicken breasts, pounded thin
1 cup all-purpose flour
2 eggs, beaten
2 cups breadcrumbs (panko for extra crunch)
Salt and pepper, to taste
1 cup vegetable oil (for frying)
2 cups cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
2 burrata balls (or fresh mozzarella)
Fresh basil leaves
Salt and pepper, to taste
Optional: Balsamic glaze (for drizzling)
Instructions:
1. Prepare the Chicken:
Season chicken breasts with salt and pepper.
Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.
2. Fry the Chicken:
Heat vegetable oil in a large skillet over medium-high heat.
Fry the chicken until golden brown and fully cooked, about 4-5 minutes per side. Drain on paper towels.
3. Roast the Tomatoes:
Preheat your oven to 400°F (200°C).
Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until softened and slightly caramelized.
4. Assemble the Dish:
Place the fried chicken on a serving platter.
Top each piece with chunks of burrata or slices of mozzarella.
Spoon the roasted tomatoes over the cheese.
Garnish with fresh basil leaves and drizzle with balsamic glaze, if desired.
5. Serve:
Serve immediately while the chicken is crispy and the cheese is creamy.