Crispy Chicken Milanese with Burrata and Burst Tomato Sauce

This crispy chicken Milanese recipe brings together a golden, panko-crusted cutlet with a luscious burst tomato sauce and creamy burrata. A bright arugula salad with tangy pickled shallot adds freshness and crunch, making every bite a perfect balance of textures and flavors.

Perfect for a special dinner at home, this dish is surprisingly simple to prepare. The chicken is pounded thin, coated in a sour cream and panko crust and fried until crispy. Meanwhile, the sauce simmers with blistered tomatoes and chili flakes, then gets topped with burrata for a rich finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice half the shallot; mince remaining shallot. Quarter lemon. Halve tomatoes. In a small bowl, combine sliced shallot, ¼ tsp sugar, juice from half the lemon and a pinch of salt. Set aside to pickle, stirring occasionally.
2. Heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes and minced shallot. Cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes. Reduce to a low simmer and stir in stock concentrate, 1 TBSP water and as many chili flakes as you like. Cover and cook until thickened, 8-10 minutes. Remove pan from heat and stir in 1 TBSP butter, smashing tomatoes slightly with the back of a spoon. Taste and season with salt and pepper. Keep covered until ready to serve.
3. While sauce cooks, place flour in a shallow bowl and season with salt. In a second shallow bowl, whisk together sour cream and 1 TBSP water. Place panko in a third shallow bowl.
4. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt and pepper. Working one piece at a time, coat chicken in seasoned flour. Gently shake off excess, then dip into sour cream mixture until fully coated on both sides. Let excess drip off, then press chicken into panko until fully coated.
5. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately, add coated chicken. Cook until golden brown and cooked through, 4-6 minutes per side. Transfer to a paper-towel-lined plate.
6. Using a slotted spoon, transfer pickled shallot to a large bowl. Reserve pickling liquid. To bowl with pickled shallot, add arugula, 2 TBSP olive oil and 2 tsp reserved pickling liquid. Toss to combine. Taste and season with salt and pepper.
7. Halve burrata. Divide chicken and salad between plates. Spoon burst tomato sauce next to chicken; top with burrata. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally and pound to ½-inch thickness.

What can I substitute for burrata?

Fresh mozzarella or a dollop of ricotta can work, though the texture will be different.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chicken in a skillet to maintain crispiness.