Ingredients
- Caprese Salad :
- 4 chicken thighs (boneless, skinless, pounded to 1/4 inch thick)
- 1 cup all-purpose flour
- 3 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1/4 cup parsley (chopped)
- 2 tablespoons fresh oregano (chopped)
- 3 tablespoons olive oil
- 1 pound ball fresh burrata (divided)
- 1 cup marinara sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali)
- Kosher salt and freshly ground black pepper (to taste)
- 1 pound assorted ripe Heirloom tomatoes (sliced 1/4-inch thick or cut into wedges)
- 1 tablespoon champagne vinegar
- 3 tablespoons olive oil
- 1 small bunch fresh basil
- 1/4 cup chives (thinly sliced)
- flaky sea salt (to taste)
Preparation
Step 1
Preheat broiler. Adjust the oven rack to the top shelf.
Prepare a dredging station. Arrange 3 shallow baking dishes, one with flour, the next with beaten eggs, and the final with panko bread crumbs. Season panko bread crumbs with parsley, oregano, salt and pepper.
Season chicken with salt and pepper. Using tongs, dredge the chicken into the flour, shaking off any excess. Dip into the egg, and dredge in the seasoned panko bread crumbs, shaking off any excess. Once coated, remove the chicken to a plate.
In a large saute pan, add olive oil and heat over medium-high heat. Add the breaded chicken cutlets and cook for 3-5 minutes per side, until golden brown and cooked through. Remove cutlets to a baking sheet fitted with a baking rack. Spoon a thin layer of marinara on top of chicken, then a spoonful of burrata. Place under broiler for 2 minutes, until sizzling and browned around the edges. Serve with Caprese salad.
For the Caprese Salad:
In a small bowl, add the champagne vinegar and drizzle in olive oil, whisking to combine. Season with salt and pepper.
Stack the tomatoes and burrata cheese in layers. Wedge basil leaves in between the layers of cheese and tomatoes. Sprinkle with finely diced tomatoes. Drizzle with dressing and garnish with chives and flaky sea salt.
Tip: If you can't find burrata, use fresh mozzarella.