Crispy Parmesan Chicken with Burrata and Roasted Tomatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Crispy Parmesan Chicken with Burrata and Roasted Tomatoes brings together golden chicken cutlets, creamy cheese, sweet roasted tomatoes, and fresh basil. Each bite has a delicious mix of textures: crunchy breadcrumbs, tender chicken, soft burrata, and juicy tomatoes.
The chicken is coated in Parmesan breadcrumbs and shallow-fried until golden. Meanwhile, cherry tomatoes roast with olive oil, garlic, and oregano until their edges soften and lightly caramelize. Everything comes together on a serving platter with torn burrata and basil leaves.
This recipe is inspired by the dish pictured. It makes a beautiful family dinner or a special weekend meal, using ingredients that are easy to find. Serve it with a green salad, roasted vegetables, or a small portion of pasta.
Ingredients for Crispy Parmesan Chicken with Burrata
2 large boneless, skinless chicken breasts, about 1½ pounds total
– ½ cup all-purpose flour
– 2 large eggs
– 1 tablespoon water
– 1 cup panko breadcrumbs
– ½ cup finely grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– ¾ teaspoon salt
– ½ teaspoon black pepper
– ¼ cup olive oil or neutral cooking oil, for frying
For the Roasted Tomatoes
– 2 cups cherry or grape tomatoes, preferably mixed red and yellow
– 1 tablespoon olive oil
– 3 garlic cloves, minced
– ½ teaspoon dried oregano
– ¼ teaspoon salt
– ¼ teaspoon black pepper
For Serving
– 8 ounces burrata cheese, drained
– ¼ cup fresh basil leaves
– 1 tablespoon extra-virgin olive oil
– Lemon wedges, optional
– Freshly cracked black pepper, to taste
– Pinch of red pepper flakes, optional
Instructions for Crispy Parmesan Chicken with Burrata
1. Prepare the Oven and Tomatoes
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Slice the tomatoes in half and place them on the baking sheet. Add olive oil, minced garlic, oregano, salt, and pepper. Toss gently until evenly coated, then spread them into one layer.
Leave some space between the tomatoes so they roast evenly. A crowded pan traps moisture and produces softer tomatoes with less browning.
2. Roast Until Juicy
Roast the tomatoes for 18–22 minutes, until softened and slightly caramelized around the edges.
They should release some juice while still holding their shape. Check toward the end of cooking so the garlic does not burn.
Set the pan aside and keep the flavorful juices. A little spooned over the finished chicken adds plenty of flavor.
3. Slice and Flatten the Chicken
Place each chicken breast on a cutting board. Carefully slice it horizontally into two thinner cutlets, making four pieces.
Place the cutlets between sheets of parchment paper or plastic wrap. Gently pound the thicker areas until each piece is approximately ¼ inch thick.
Pat the chicken dry with paper towels. Even thickness helps it cook quickly, while a dry surface helps the flour and breading stick.
4. Set Up the Breading Station
Prepare three shallow bowls.
– First bowl: Mix flour with the salt and black pepper.
– Second bowl: Beat the eggs with one tablespoon of water.
– Third bowl: Combine panko, Parmesan, garlic powder, and Italian seasoning.
Place a clean plate beside the bowls for the breaded cutlets. Keeping everything close together makes coating the chicken easier and reduces mess.
5. Coat the Cutlets
Place one cutlet in the flour mixture and turn to coat both sides. Shake off excess flour.
Dip it into the beaten eggs, allowing any extra egg to drip away. Press it into the breadcrumb mixture, coating both sides and the edges.
Repeat with the remaining chicken. Let the breaded cutlets rest for about 5 minutes while the oil heats. This helps the coating settle onto the surface.
6. Fry Until Golden
Heat the cooking oil in a large skillet over medium heat. The oil should shimmer, and a small breadcrumb should sizzle when added.
Carefully place two cutlets in the skillet, leaving space between them. Cook for approximately 3–4 minutes per side, adjusting the heat as needed.
The coating should become golden brown, and the chicken should reach 165°F (74°C) in its thickest part. Use a food thermometer to check.
Transfer to a wire rack. Repeat with the remaining cutlets, adding a little extra oil only if needed.
7. Add the Burrata and Tomatoes
Arrange the cooked chicken on a large serving platter or individual plates.
Drain the burrata well, then gently tear it into pieces. Divide it among the cutlets, allowing the creamy center to spread slightly over the warm chicken.
Spoon roasted tomatoes over each portion. Add a small amount of their juices, keeping some of the crisp coating uncovered.
8. Garnish and Serve
Scatter fresh basil leaves over the chicken. Finish with extra-virgin olive oil and freshly cracked black pepper.
Add red pepper flakes for gentle heat or serve lemon wedges on the side for a bright finish.
Serve immediately, while the chicken is crisp and the tomatoes are warm. Add the toppings just before eating for the best texture.
Recipe Notes for Crispy Parmesan Chicken with Burrata
About burrata: Burrata has a mozzarella shell with a soft, creamy filling. Drain it before using so excess liquid does not soak the breading.
Choosing tomatoes: Cherry and grape tomatoes work especially well because they become sweet and juicy when roasted. Larger tomatoes can also work; cut them into small wedges and check their cooking time.
Choosing breadcrumbs: Panko gives a light, crunchy coating. Regular breadcrumbs create a finer crust and may brown faster.
Parmesan texture: Finely grated Parmesan blends evenly into the breadcrumbs. Coarse shreds can fall away or brown unevenly in the skillet.
Timing the meal: Start roasting the tomatoes before breading the chicken. They can rest briefly while you finish frying the cutlets.
Tips for the Best Results Crispy Parmesan Chicken with Burrata
– Keep the cutlets thin and even. Thick areas take longer to cook and can leave the coating too dark before the center is ready.
– Press the crumbs gently into place. A secure coating gives the chicken an even crust without requiring a thick layer of breading.
– Avoid overcrowding the skillet. Too much chicken lowers the oil temperature and makes it harder to get a crisp finish.
– Watch the heat carefully. Parmesan browns quickly. Reduce the heat if the crust darkens before the chicken cooks through.
– Drain on a wire rack. Air circulating beneath the cutlets helps prevent the underside from becoming soft.
– Top only when ready to serve. Burrata and tomato juices gradually soften the crust, so keep the components separate until the last moment.
Serving Suggestions
A lemony arugula salad makes a fresh side dish. Toss arugula with lemon juice, olive oil, and a little black pepper, then serve beside the chicken.
For a more filling dinner, add buttered pasta, roasted baby potatoes, or garlic bread. Keep the sides lightly seasoned because the Parmesan, tomatoes, and burrata already bring plenty of flavor.
Roasted zucchini, broccoli, or asparagus also work well. For a platter presentation, leave portions of the golden crust visible beneath the toppings.
Nutritional Information for Crispy Parmesan Chicken with Burrata
Estimated per serving, based on four servings:
– Calories: Approximately 680
– Protein: 55 g
– Carbohydrates: 31 g
– Fat: 37 g
– Saturated fat: 13 g
– Fiber: 2 g
– Sugar: 4 g
– Sodium: Approximately 950 mg
These figures are estimates. Actual values depend on chicken size, cheese brands, how much breading remains on the cutlets, and how much frying oil is absorbed. Side dishes are not included.
Ingredient Benefits
Chicken provides protein. It makes this a filling main course and contributes protein used by the body to maintain muscles and other tissues.
Tomatoes add variety. They provide vitamin C, potassium, and plant compounds such as lycopene, while bringing sweetness and acidity to the plate.
Burrata and Parmesan contribute calcium. They also add richness and savory flavor. Both contain saturated fat, so the portion size affects the meal’s overall nutrition.
Olive oil provides unsaturated fats. It also carries the garlic and herb flavors throughout the tomatoes and finished dish.
Pairing the chicken with vegetables adds more fiber and makes the meal more varied.
Storage and Reheating for Crispy Parmesan Chicken with Burrata
For the best leftovers, store the chicken, roasted tomatoes, and burrata separately in covered containers in the refrigerator.
Refrigerate cooked food promptly, within two hours. Use the cooked chicken and tomatoes within 3–4 days. Follow the burrata package instructions after opening; fresh burrata is best enjoyed soon.
Reheat chicken on a rack over a baking sheet at 375°F (190°C) until hot throughout and the center reaches 165°F (74°C). Warm the tomatoes separately, then add the cheese and basil before serving.
Microwaving is convenient, but it softens the breadcrumb coating.
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Questions and Answers for Crispy Parmesan Chicken with Burrata
Can I bake the chicken instead of frying it?
Yes. Arrange the breaded cutlets on a lightly oiled rack over a baking sheet. Spray or brush them lightly with oil. Bake at 425°F (220°C) for approximately 15–20 minutes, checking for an internal temperature of 165°F (74°C).
Can I replace the burrata?
Fresh mozzarella is a good substitute. It has a firmer texture and less creaminess. Ricotta also works if you prefer a soft topping that can be spooned over the chicken.
Can I prepare this recipe ahead?
You can roast the tomatoes and prepare the breading ingredients ahead. For the crispest result, cook the chicken close to serving time and add the burrata and tomatoes immediately before eating.
Why did my breading fall off?
The chicken may have been too wet, or excess flour may have prevented the egg from sticking. Pat the cutlets dry, shake off extra flour, and press the crumbs onto both sides.
Can I make it gluten-free?
Yes. Use gluten-free flour and gluten-free panko or breadcrumbs. Check the labels on your seasonings and cheese to confirm they suit your needs.
Can I use chicken thighs?
Boneless, skinless thighs can work, but their thickness varies. Flatten them evenly and adjust the cooking time. Always check that the thickest part reaches 165°F (74°C).https://ketosl.com/pizza-grilled-cheese-sandwich/
