Crispy Chicken Milanese with Burrata
plus Burst Tomato Sauce & Lemony Arugula Salad
- Wheat
- Milk
This fresh spin on chicken Milanese pairs crispy fried chicken cutlets with a bright arugula salad topped with tangy pickled shallot. On the side is a rich burst grape tomato sauce topped with creamy burrata cheese. Get ready for a harmonious blend of textures and flavors for a restaurant-worthy meal to remember!
Ingredients
4 ounce
Grape Tomatoes
1 unit
Lemon
1 unit
Shallot
1 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
1 tablespoon
Flour
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
2 ounce
Arugula
4 ounce
Burrata
(Contains: Milk)
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
8 teaspoon
Olive Oil
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice half the shallot; mince remaining shallot. Quarter lemon. Halve tomatoes. • In a small bowl, combine sliced shallot, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, and a pinch of salt. Set aside to pickle, stirring occasionally.
• Heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes and minced shallot. Cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes. • Reduce to a low simmer and stir in stock concentrate, 1 TBSP water (2 TBSP for 4 servings), and as many chili flakes as you like. Cover and cook until thickened, 8-10 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4), smashing tomatoes slightly with the back of a spoon. Taste and season with salt and pepper. Keep covered until ready to serve.
• While sauce cooks, place flour in a shallow bowl and season with salt. • In a second shallow bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings). • Place panko in a third shallow bowl.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Working one piece at a time, coat chicken in seasoned flour. Gently shake off excess, then dip into sour cream mixture until fully coated on both sides. Let excess drip off, then press chicken into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
• Heat a 1/3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side (work in batches for 4 servings). TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.
• Using a slotted spoon, drain pickled shallot, reserving pickling liquid. • In a large bowl, combine pickled shallot, arugula, 2 TBSP olive oil, and 2 tsp pickling liquid (4 TBSP olive oil and 4 tsp pickling liquid for 4 servings). Toss to thoroughly combine. Taste and season with salt and pepper. TIP: Add more pickling liquid 1 tsp at a time for a tangier dressing.
• Halve burrata. • Divide chicken and salad between plates in separate sections. Add a pool of sauce next to chicken and top with burrata. • Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the burst tomato sauce with creamy burrata, calling it a delicious complement to the crispy chicken 🍲.
- Ease of prep: Some found it time-consuming or messy to fry the chicken, but most agreed the results were worth the effort.
- Suggestions: Consider adding more tomatoes for extra sauce; some found air frying the chicken easier than pan frying.
- Portions: A few wanted more tomatoes and sauce; others felt the burrata serving was generous for two people.
- Presentation: Customers raved about the restaurant-quality look and taste, calling it "elevated" and "fancy" 🎉.
Reviews from our home cooks
This recipe elevated a delicious, crispy chicken cutlet by layering this comfort food with the sophistication of an arugula salad made with pickled shallots and a burst tomato sauce accompanied by burrata. This meal tastes like something you'd get at a restaurant and was a crowd-pleaser at my house. Even my finicky 12 yo, who's a very picky eater, enjoyed the panko-breaded chicken. He cleaned his plate, so you know it's good!
This was so good! And let me congratulate you on FINALLY incorporating a proper, three-step breading in a recipe! Just need more flour (and season it - I used half of the garlic powder in the flour), a little more liquid (I added extra milk along with the sour cream and water), and season those breadcrumbs! But all in all, the chicken fried up perfectly. It was crispy and delicious, and the tomato sauce and burrata was beautiful with it. I would recommend as little more sauce - we ran out with only three servings. The tomatoes cook down quite a bit. The salad was surprisingly good and flavorful. I also served this with baked tomato-feta pasta because my vegetarian daughter requested it, and I thought it would pair well with this recipe. I was correct! This recipe is a keeper, for sure.
This is the best meal I have ever had from hello fresh! I appreciate them offering a delicious ingredient like burrata. I cooked my cutlets in my air fryer vs frying. I also added some balsamic glaze to the arugula salad. 10/10 recommend!
This was so good! Just a few notes, 2 tbsp oil for the salad was too much and there wasn't enough tomatoes/sauce for the chicken and burrata. Also, it would be nice to have an indication when things need extra oil. I had some but would have preferred to use vegetable oil since it's a lot of oil to use. Other than that...so good
This is one of my most favorite meals! So balanced in flavors. From the tangy tartness of the salad with the fat of crispy fried chicken. The tomatoes and burrata was delicious!
Nicely balanced meal with excellent flavors. The salad was easy and packed with flavor. Loved the chicken with the tomato sauce and creamy burrata. Comfort food without being too heavy.
Dish seemed a little confused... Spicy Tomato Sauce, creamy burrata, Lemony arugala, but not very acid, with a somewhat greasy fried chicken cutlet... it was significantly better, when I added fresh basil and quality balsamic to the dish.
The tomatoes and burrata were so delicious and paired so well with the arugula and shallot salad. Adding the pickling liquid for the salad dressing made it so delicious. Please bring back this recipe
I enjoyed the breading on this chicken. I will try this cooking technique again. I added too much of the pickling liquid to the salad. Less is better for me. The burrata and tomato sauce seemed unnecessary but it was also tasty. Overall a very tasty meal.
Great combination of flavors, and the dinner looked beautiful. We would have liked a larger portion of the burst tomato sauce which was tasty. The only downside was lots of cleanup after preparing the dinner!
