Burrata Chicken Milanese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a medium-sized mixing bowl whisk together the extra virgin olive oil, balsamic vinegar, honey and a good pinch of salt and pepper. Halve the tomatoes and stir them through the dressing. Leave to marinate.

Step 2

2. In a small pot or bowl combine Italian seasoning, salt, pepper, onion powder and garlic powder.

Step 3

3. Line up 3 large shallow dishes: the 1st with flour + 1/2 the seasoning mix, the 2nd with the beaten eggs and the 3rd with Panko + the rest of the seasoning mix. Place a tray at the end ready to rest the breaded chicken.

Step 4

4. Horizontally slice the chicken right through the centre to create 2 even-sized breasts. Lay over cling film and use a mallet or rolling pan to pound them to even thickness. You want them fairly thin, but not so thin they begin breaking apart.

Step 5

5. One by one, dredge the chicken through the flour, into the egg, then finish in the Panko and place on the tray. Make sure you thoroughly coat the chicken at each stage.

Step 6

6. Add enough oil to comfortably fill the base of a large pan and place it over medium-high heat. Once hot (approx 3-5mins - a crumb should rapidly sizzle) add the chicken and fry each side for 2-3 mins, or until golden, crisp and piping hot through the centre. Timings will depend on how thin the chicken is.

Step 7

7. Serve the chicken with a squeeze of lemon juice and a pinch of salt. Top with 1/2 a burrata each then spoon over the tomatoes. Toss the rocket in the leftover marinade and serve alongside with shaved parmesan on top.