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Ingredients
- 2 boneless skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
- 2 cloves garlic grated
- kosher salt and black pepper
- 1 cup fresh basil
- 8 thin slices prosciutto
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 2 cups cherry tomatoes halved
- 1/4 cup extra virgin olive oil plus more for cooking
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- zest of 1 lemon
- 3 balls burrata cheese torn
Instructions
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place the eggs and panko in separate shallow bowls.
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rub the chicken with garlic and season with salt and pepper.
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working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet.
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wrap 2 pieces of prosciutto around each cutlet to secure the basil.
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dredge both sides of the chicken through the egg and then through the panko, pressing gently to adhere.
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place the chicken on a plate.
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to make the marinated tomatoes. in a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil, the thyme, lemon zest, and a pinch of salt.
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heat a few tablespoons of oil in a large skillet over medium-high.
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when the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
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carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
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transfer to a plate and season with salt.
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serve the chicken warm topped with torn burrata and marinated tomatoes
