Crispy breaded chicken is bathed in homemade marinara sauce, creamy burrata cheese and fresh basil in this recipe for Burrata Chicken Parm.
When I was house-hunting (a years-long ordeal), I tried to picture myself cooking in each kitchen I toured. In one house, I liked the space but hated the flow and layout, which included the smallest bathroom I’d ever seen and a stacking washer-dryer. But with a little renovation, it could be perfect, I thought.
In the end, I chose a house with a smaller kitchen that had a flow and design I liked. It was a place I could picture my kids moving around in. And it was a kitchen I could see myself experimenting in.
Nearly three years later, there are some things I wish were different — more cabinets and lighting, for instance — but overall the space has worked the way I hoped it would. It’s still a place of creativity and creation for me. And I still like it — even if I am constantly moving, changing and trying new organizations in the space.
That brings me to this recipe. I was brainstorming ways I could use burrata cheese and began thinking of chicken parmigiana. My family loves chicken parm (or as I jokingly call it: breaded chicken with marinara and cheese for those who partake since there is a non-cheese eater among us). What if I made it with burrata in place of our usual mozzarella? And what if the assembly happened on a platter instead of in a pan?
And that led me to this dish. Dredge thin chicken cutlets in a flour mixture, then eggs and then panko breadcrumbs. Then panfry the chicken to golden brown perfection. A simple marinara sauce — garlic, tomatoes, a bay leaf — tops it and torn burrata cheese and basil leaves finish it off.
I typically serve this on a bed of spinach but it’s also delicious on a bed of pasta, if you prefer.
This dish has a few more ingredients and steps than most that I make, but it’s so worth it. This is perfect for serving for a special dinner or for guests. A side of good garlic bread makes it even better.
Enjoy!
Burrata Chicken Parm
Crispy breaded chicken is bathed in a bright, succulent homemade marinara sauce and topped with creamy burrata cheese in this recipe for Burrata Chicken Parm. Serve over a bed of spinach or with pasta.
Ingredients
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 large eggs, beaten
- 1 cup panko
- 1 lb chicken breasts, pounded and cut into 4 thin cutlets
- 2 tablespoons olive oil
Marinara
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 1 bay leaf
- salt and pepper, to taste
To Serve
- 4 cups baby spinach OR 8 oz cooked pasta
- 8 oz burrata cheese
- 1 cup basil leaves
Instructions
- Heat a large skillet over medium-low heat on the stove. Add the olive oil.
- You'll need three wide, shallow bowls for dredging. Place the flour, sifted together with the paprika, salt and pepper in the first one. Place the beaten eggs in the second one. And place the panko in the third. Working with one cutlet at a time, dredge first in the flour mixture, then the egg mixture and then in the panko. Take care at each step to ensure the chicken is fully coated. Place into the hot oil. Repeat until all chicken has been breaded.
- Cook the chicken for 6-8 minutes per side, flipping once, until golden brown and cooked through. Remove from the pan.
- While you are beginning to cook the chicken, make the sauce. In a large sauce pan, heat the olive oil for the sauce over medium heat. Add the garlic and cook, stirring, for about 1 minute or until fragrant. Add the crushed tomatoes, bay leaf and a generous pinch each of salt and pepper. Stir, cover and cook for 10 minutes. Taste and adjust seasoning as desired. Cook for an additional 2 minutes, covered.
- To assemble the Burrata Chicken Parmesan, spread out the spinach OR pasta on a serving platter (or divide it between individual plates). Place the chicken cutlets on top and spoon marinara over the top (there will be extra). Tear the burrata and spread over the chicken and marinara. Tear the basil leaves and sprinkle on top.