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

Cook Time 15 minutes

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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.

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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.

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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.

Pan Fry Method:

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.

Air Fryer Method:

Preheat air fryer to 200°C for 3 minutes.
Lightly spray both sides of each crumbed schnitzel with olive oil spray. Place schnitzels in the air fryer basket in a single layer (don’t overlap).
Cook for 10–12 minutes total, flipping halfway:Cook until golden, crisp and cooked through. First side: 5–6 minutes Flip + spray again lightly. Second side: 5–6 minutes

To serve:

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!