Name: Chicken Cutlets with Burrata and Melted Baby Tomato Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 boneless chicken thighs or breasts, pounded ⅛ to ¼ inch thick with a meat mallet; 4 tablespoons (½ stick/55 g) unsalted butter; ½ cup (50 g) grated Parmigiano-Reggiano cheese; 2 large eggs; 2 cups (250 g) all-purpose flour; 4 cups (320 g) panko; 1 tablespoon crushed red pepper; ¼ cup fresh oregano leaves; 1 recipe Melted Baby Tomato Sauce; 4 to 5 sprigs thyme; Kosher salt; ¼ cup (60 ml) extra-virgin olive oil; 1 cup (100 g) burrata, at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

My kids are just like me: They are 100 percent all-in on chicken cutlets. The only problem is that it means the three of us really could eat them every day, so the trick is to find ways to prepare them that gives us some variety (and some vegetables). This is a recipe that I did first on the Today show, and the feedback we got from viewers was really positive, so I decided to try it for the girls. It’s since become a key player in our chicken-cutlet rotation. It’s basically a variati