Crispy Chicken with Burrata and Basil Salad
Crispy chicken schnitzel with a tomato and burrata salad is a combination that never fails. The chicken is coated in a Parmesan and herb crumb for extra flavour, while the salad adds ripe tomatoes, cucumber, basil, and creamy burrata finished with a drizzle of balsamic. It is simple enough for a weeknight but impressive enough to serve when friends or family are around the table.
Serves
6
Prep time
15 minutes
Cooking time
15 minutes
Ingredients
For the Chicken:
- 1kg chicken breast, halved horizontally and pounded thin
- 1½ cups breadcrumbs
- ½ cup finely chopped parsley
- ½ cup grated Parmesan cheese
- 1 cup plain flour
- 3 eggs, whisked
- Olive oil, for frying
For the Salad:
- 5 tomatoes, quartered
- 1 cucumber, sliced
- A handful of fresh basil leaves
- 1 tbsp olive oi
- Salt and pepper, to taste
- 200g burrata, torn into pieces
- Balsamic vinegar, for drizzling
Directions
- Halve each chicken breast horizontally to create thinner pieces, then pound them between two sheets of baking paper until they’re about 1cm thick. You should end up with around 7 schnitzels.
- On three separate plates, arrange the flour, whisked eggs, and a mixture of breadcrumbs, parsley and Parmesan cheese.
- Dust each piece of chicken in the flour, shaking off any excess. Dip into the egg, then press into the breadcrumb mixture, making sure each piece is well coated.
- Heat a generous amount of oil in a large frying pan over medium heat. Working in batches, cook the schnitzels for 3–4 minutes on each side, or until golden, crisp, and cooked through. Drain on paper towels.
- Serve your schnitzels with a salad of tomatoes, cucumber, and fresh basil leaves. Drizzle with olive oil, a pinch of salt and pepper, and top with torn pieces of creamy burrata. Finish the dish with a splash of balsamic vinegar. Enjoy!
Ingredients
For the Chicken:
- 1kg chicken breast, halved horizontally and pounded thin
- 1½ cups breadcrumbs
- ½ cup finely chopped parsley
- ½ cup grated Parmesan cheese
- 1 cup plain flour
- 3 eggs, whisked
- Olive oil, for frying
For the Salad:
- 5 tomatoes, quartered
- 1 cucumber, sliced
- A handful of fresh basil leaves
- 1 tbsp olive oi
- Salt and pepper, to taste
- 200g burrata, torn into pieces
- Balsamic vinegar, for drizzling
Directions
- Halve each chicken breast horizontally to create thinner pieces, then pound them between two sheets of baking paper until they’re about 1cm thick. You should end up with around 7 schnitzels.
- On three separate plates, arrange the flour, whisked eggs, and a mixture of breadcrumbs, parsley and Parmesan cheese.
- Dust each piece of chicken in the flour, shaking off any excess. Dip into the egg, then press into the breadcrumb mixture, making sure each piece is well coated.
- Heat a generous amount of oil in a large frying pan over medium heat. Working in batches, cook the schnitzels for 3–4 minutes on each side, or until golden, crisp, and cooked through. Drain on paper towels.
- Serve your schnitzels with a salad of tomatoes, cucumber, and fresh basil leaves. Drizzle with olive oil, a pinch of salt and pepper, and top with torn pieces of creamy burrata. Finish the dish with a splash of balsamic vinegar. Enjoy!
Helpful Tips
Storage
Store the schnitzels in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 180°C for about 10–12 minutes, or until the coating crisps back up.
You can also freeze them for up to 3 months—just be sure to wrap each schnitzel individually in plastic wrap before storing in a freezer-safe bag.
Substitutions
Serving Suggestions
For a lighter option, pair the crispy chicken with a simple rocket salad tossed in olive oil, lemon juice, and a sprinkle of Parmesan. For something more indulgent, turn it into a schnitzel sandwich with crusty bread, fresh tomato, and a drizzle of tangy mayo. It also works nicely with roasted vegetables or creamy mashed potatoes for a cosy dinner.
Watch How to Make It
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