Burrata Chicken Milanese

Crispy Milanese cutlets topped with cool burrata and lemony arugula in 30 minutes

Shatteringly crisp chicken, creamy burrata, and a bright salad finish—restaurant polish with weeknight speed.

Why You’ll Love It

• Viral energy, simple method: The Milanese crunch meets silky burrata for Chicken With Burrata Cheese that feels like Fancy Dinners At Home.
• Fresh, summer-friendly flavors: Lemon, arugula, tomatoes—perfect for Summer Dinner Chicken and light Healthy Dinner Date Recipes.
• Reliable crunch: Parmesan–panko breading stays crisp under burrata thanks to heat-contrast plating.
• Flexible build: Serve cutlets whole or sliced, on greens or over pasta—fits Milanese Chicken Recipes and Recipes With Burrata trends.
• Creator-style plating cue: Inspired by clean, high-contrast plating seen in Meredith Hayden Recipes / Wishbone Kitchen Recipes searches.

Ingredients (notes only)

Chicken Milanese

• Chicken cutlets: Split 2 large breasts into 4 thin cutlets for fast, even cooking.
• Flour, eggs, panko: Classic dredge for cling + crunch; panko = extra crispy.
• Parmesan + lemon zest: Adds nutty, zesty depth to the crumb.
• Neutral oil + butter: High smoke point + flavor; shallow fry for golden crust.
• Salt, pepper, garlic powder: Clean seasoning that lets burrata shine.

Burrata & Salad

• Burrata: 8 oz total (two 4-oz balls or one 8-oz), drained well.
• Arugula + cherry tomatoes: Peppery bite and juicy sweetness.
• Lemon, extra-virgin olive oil, Dijon, honey: Fast vinaigrette that balances cream.
• Fresh basil: Bright finish that echoes summer flavors.

Helpful internal links for readers
Warm up a comfort rotation with Easy Creamy White Chicken Enchiladas, set-and-forget Slow Cooker Lemon Herb Chicken, and cozy Chicken and Stuffing Casserole.

Step-by-Step Instructions

1. Prep cutlets: Butterfly and split 2 large chicken breasts into 4 thin cutlets (½-inch). Pat dry; season both sides with 1 tsp salt, ½ tsp pepper, and ½ tsp garlic powder.
2. Set up dredge: Bowl 1—½ cup flour. Bowl 2—2 beaten eggs. Bowl 3—1 cup panko + ½ cup finely grated Parmesan + 1 tsp lemon zest.
3. Bread: Dredge chicken in flour (shake off), dip in egg, then press into panko mix until fully coated; rest 5 minutes so crumbs adhere.
4. Fry: Heat ¼ cup neutral oil + 1 Tbsp butter in a large skillet over medium-high. Fry cutlets 3–4 minutes per side until deeply golden and the thickest part hits 165°F/74°C. Transfer to a rack; sprinkle with a pinch of salt.
5. Make salad: Toss 4 cups arugula + 1 cup halved cherry tomatoes with 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ tsp Dijon, ½ tsp honey, salt & pepper.
6. Plate: Place hot cutlet on plate, crown with 2–4 oz burrata, spoon lemony arugula alongside or over, and finish with basil, fresh pepper, and a drizzle of olive oil.
7. Serve immediately: Heat from the cutlet gently softens burrata for a luscious contrast without wilting the crust.

Pro Tips

• Rack > paper towels: Keeps the underside crisp after frying.
• High heat, shallow oil: Pan should sizzle on contact; adjust heat to maintain aggressive but controlled browning.
• Fine-grate cheese: Powdery Parmesan integrates better with panko and browns evenly.
• Dry your burrata: Briefly blot before plating to avoid watering the crust.
• Slice for service: For date-night plating, slice on a bias and fan over greens.

Variations (mapped to interests)

• Summer Time Chicken Recipes: Add shaved zucchini ribbons and grilled corn to the salad; finish with lemon zest.
• Healthy Dinner Date Recipes: Air-fry or oven-bake cutlets; use light burrata or 2 oz per portion and extra arugula.
• Recipes With Burrata: Swap arugula for baby kale + roasted peppers; finish with balsamic reduction.
• Milanese Chicken Recipes: Classic parsley–capers garnish and lemon wedges for a trattoria vibe.
• Wishbone Kitchen Recipes vibe: Clean white plate, tight pile of arugula, glossy olive-oil finish, micro-basil.

How to Serve

• Plate cutlet hot, burrata centered, crack black pepper, drizzle olive oil, and shower with basil. Add lemon wedges for guests who like extra brightness. Great with crusty bread or a simple spaghetti al limone.

Make Ahead & Storage

• Bread ahead: Bread cutlets and refrigerate on a rack (uncovered) up to 6 hours; fry just before serving.
• Leftovers: Refrigerate cutlets and burrata separately up to 2 days. Re-crisp cutlets at 400°F (204°C) for 8–10 minutes on a rack.
• Do not freeze breaded, fried cutlets with burrata; freeze uncooked breaded cutlets up to 1 month, then fry from frozen (add 2–3 minutes).

FAQs

Can I use mozzarella instead of burrata?
Yes—use fresh mozzarella medallions and a drizzle of cream or olive oil for richness.

Why is my coating falling off?
Press crumbs firmly, rest the breaded cutlets 5 minutes, and avoid flipping more than once.

What oil is best for frying?
A neutral, high-heat oil (canola, sunflower, light olive oil). Add a little butter for flavor near the end.

How do I keep it crisp under burrata?
Plate burrata on top of hot cutlets right before serving and avoid watery burrata by blotting.

Simple Nutrition Table (estimate, per serving of 4)

Calories ~640 • Protein 48g • Carbs 36g • Fat 32g • Sodium 830mg
Nutrition is an estimate; brands and portion sizes vary.