Chicken Cutlets With Burrata and Melted Baby-Tomato Sauce

Introducing Scott Conant: A Renowned Chef, Cookbook Author, and TV Personality.
Experience the Culinary Magic of this Two-Time James Beard Award Winner with Over 35 Years of Expertise. Join him on a Delightful Journey of Thoughtful Hospitality and Soulful Cuisine. This recipe is from “Peace, Love & Pasta” Cookbook by Scott Conant

Serves 4

Ingredients

• 2 cups (250 g) all-purpose flour
• Kosher salt
• 2 large eggs
• 4 cups (320 g) panko
• ¼ cup fresh oregano leaves
• ½ cup (50 g) grated Parmigiano-Reggiano cheese
• 1 tablespoon crushed red pepper
• 4 boneless chicken thighs or breasts, pounded 1/8- to 1/4-inch thick with a meat mallet
• ¼ cup (60 ml) extra-virgin olive oil
• 4 tablespoons (½ stick/55 g) unsalted butter
• 4 to 5 sprigs of thyme
• 1 recipe Melted Baby-Tomato Sauce (see below)
• 1 cup (100 g) burrata, at room temperature

Directions

1. In a shallow bowl combine the flour and a pinch of salt.
2. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt.
3. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.
4. Lightly sprinkle salt over the chicken thighs, then dredge one seasoned chicken thigh in the flour, making sure to coat both sides evenly.
5. Shake off excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly.
6. Let excess egg mixture drip off then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides.
7. Set aside and repeat with the rest of the chicken.
8. Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary.
9. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan.
10. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes.
11. Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one.
12. Repeat until all the cutlets have been fried.
13. Divide the cutlets among four dinner plates.
14. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes.
15. Season with additional salt to taste and serve immediately.
16. Melted Baby-Tomato Sauce Makes about 3½ cups (840 ml)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thinly sliced garlic
• ½ tablespoon chopped fresh oregano
• ½ teaspoon crushed red pepper
• 4 cups (580 g) mixed cherry tomatoes, cut in half
• Kosher salt
• 1 tablespoon chopped fresh basil leaves

Directions

1. In a sauté pan, heat the oil slightly over low heat.
2. Add the garlic slices, oregano, and red pepper flakes and sauté for 30 seconds.
3. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium-high, season with a pinch of salt, and continue to sauté as the tomatoes release their juices.
4. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil.
5. Remove from heat and adjust the seasoning with salt.
6. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days, until ready to use.

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