Chicken Parm with Burrata and Tomato Salsa Recipe
A flavorful and crispy chicken Parmesan recipe topped with creamy burrata and vibrant marinated cherry tomatoes. This dish features perfectly pounded and breaded chicken thighs, pan-fried to golden perfection, and complemented with a fresh, herby tomato salad infused with garlic, basil, and white balsamic vinegar, making for an indulgent yet balanced meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken and Breading
- 5 chicken thighs
- Oil for frying
- ¼ cup flour
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 ½ tsp garlic powder
- 2 tsp onion powder
- 2 eggs
- 2 tbsp milk
- 1 ½ cup panko
- ½ cup Parmesan cheese
Tomato Salad
- 1½ pint cherry tomatoes (red and sungold)
- 1 small clove garlic, grated
- 3 tbsp fresh parsley, chopped
- 3 tbsp fresh chives, chopped
- 8 leaves fresh basil, chiffonade
- 1 pinch salt
- 3 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 2 tsp crushed red peppers
- 1 pinch flaky salt
Topping
- Additional Parmesan cheese for garnish
- Burrata cheese (quantity to preference)
Instructions
- Pound the Chicken: Place chicken thighs on a cutting board and cover with parchment paper or plastic wrap. Use a meat mallet to pound the chicken evenly to your desired thickness to ensure uniform cooking.
- Prepare Dredging Stations: Create three stations: Mix the flour, salt, white pepper, smoked paprika, oregano, garlic powder, and onion powder in one shallow dish. Whisk eggs and milk, then strain into a second dish. Crush panko breadcrumbs in a mortar and pestle or rolling pin, then mix with Parmesan cheese in a third dish.
- Dredge Chicken: Coat each chicken thigh first with the seasoned flour mix, shaking off excess, then dip into the egg wash, followed by the panko-Parmesan mixture. Place coated chicken on a wire rack set over a baking sheet and let rest for 15-25 minutes so the breading adheres properly.
- Preheat Oven and Boil Water: Preheat your oven to 350°F and bring a pot of water to boil on the stove for blanching tomatoes.
- Prepare Tomatoes: Score the bottom of each cherry tomato with an “X.” Prepare a bowl of ice water for shocking.
- Blanch Tomatoes: Add tomatoes to boiling water for 45 seconds, then transfer immediately to ice water to cool. Peel off the skins and roughly chop the tomatoes.
- Mix Tomato Salad: Combine chopped tomatoes with grated garlic, parsley, chives, basil, salt, white balsamic vinegar, olive oil, and crushed red pepper. Let the mixture rest for 20-30 minutes to absorb flavors. Adjust seasoning as needed.
- Fry Chicken: Heat a pan on high for 2-3 minutes, add a generous amount of olive oil, then reduce heat to medium-high. Fry the breaded chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove from heat.
- Warm Burrata: While chicken is still hot, sprinkle flaky salt and grated Parmesan over it, then top with a generous dollop of burrata cheese. Place the chicken in the preheated oven for 2-3 minutes to gently warm the burrata.
- Serve: Top each chicken thigh with the marinated tomato salad and serve immediately, enjoying the combination of crispy chicken, creamy burrata, and tangy tomatoes.
Notes
- Resting the breaded chicken before frying helps the coating stick better and results in a crispier crust.
- Blanching tomatoes easily removes their skins and enhances the texture of the tomato salad.
- Adjust the amount of crushed red pepper to your preferred level of heat.
- Use fresh herbs like parsley, chives, and basil for the best flavor in the tomato salad.
- Burrata can be added according to your taste, adding creaminess to the dish.
- For a lighter option, use chicken breast instead of thighs, keeping in mind it may require less cooking time.
Keywords: Chicken Parmesan, Burrata, Cherry Tomatoes, Italian Chicken Recipe, Crispy Chicken, Marinated Tomatoes
