Chicken Milanese & Burrata Salad

Chicken Milanese Burrata Salad 


  • Mary's Organic chicken breast
  • 1/2 cup flour
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • 3 tbsp grated parmesan, or any hard cheese
  • salt and pepper, to taste
  • olive oil, for frying

For the Salad

  • 2-4 cups arugula
  • 8 oz fresh burrata
  • 5-8 cherry tomatoes, halved
  • Red gem, chopped
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • salt and pepper, to taste


  1. Combine the halved cherry tomatoes, balsamic vinegar, 1 tablespoon olive oil, garlic, salt and pepper in a small mixing bowl. Mix, cover and refrigerate until ready to use.
  2. Slice each chicken breast in half horizontally. Then pound the chicken flat and season with salt and pepper.
  3. Add flour to one shallow bowl, whisk the eggs in a second shallow bowl, then in a third shallow bowl combine the Panko breadcrumbs and grated parmesan. Add a little salt and pepper to each bowl.
  4. Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.
  5. In a large skillet, heat 2-3 tablespoons of olive oil. Once heated add two chicken breasts to the skillet.
  6. Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. You may need more oil for the second batch.
  7. Transfer the cooked chicken to a paper towel lined plate then cut in thin slices.
  8. Remove burrata from tub and place on a paper towel to allow excess liquid to drain.
  9. Assemble salads by adding greens, cherry tomato salad, and chicken slices.
  10. Tear apart the burrata and evenly distribute in the salads. Drizzle with desired amount of balsamic glaze.