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–+ servings
Sarah

Burrata Chicken Milanese

Crispy Parmesan–panko chicken cutlets topped with creamy burrata and a lemony arugula salad. Weeknight-easy yet date-night special — ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 large boneless skinless chicken breasts (about 1½–2 lb), split into 4 cutlets
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp lemon zest
  • 1/4 cup neutral oil (plus more as needed)
  • 1 Tbsp unsalted butter
  • 8 oz burrata (two 4-oz balls or one 8-oz ball), drained and blotted
  • 4 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • fine salt and black pepper, to taste
  • fresh basil, for garnish

Equipment

  • Large skillet
  • mixing bowls
  • tongs
  • whisk
  • Cutting board and knife
  • wire rack or plate with paper towels

Method

  • Pound or split chicken into ½-inch cutlets. Season both sides with salt, pepper, and garlic powder.
  • Set up dredging station: flour in one bowl, eggs in another, and a third with panko, Parmesan, and lemon zest.
  • Dredge chicken in flour, dip in egg, and press into panko mixture. Let rest 5 minutes for coating to set.
  • Heat oil and butter in a large skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a rack and lightly salt.
  • Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper to make dressing. Toss with arugula and cherry tomatoes.
  • Plate hot chicken cutlets. Top each with burrata, arugula salad, and fresh basil. Finish with black pepper and serve immediately.

Nutrition

Calories: 640kcalCarbohydrates: 24gProtein: 47gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 205mgSodium: 890mgPotassium: 680mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 260mgIron: 1.6mg

Notes

Air Fryer: Spray breaded cutlets lightly and cook at 400°F for 8–10 minutes, flipping at 6 minutes, until the chicken reaches 165°F.
Oven: Place on a rack over a baking sheet; bake at 425°F for 12–15 minutes to 165°F, then broil 30–60 seconds for extra color.
Gluten-Free: Use gluten-free flour and panko.
Lighter Option: Skip the butter and use a light oil spray; serve with extra arugula and a smaller burrata portion.
Pair With: Easy Creamy White Chicken Enchiladas, Slow Cooker Lemon Herb Chicken, or Chicken and Stuffing Casserole.
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