I’ve been on a burrata cheese kick lately and love how easy and flavorful this salad came out. It’s always fun to change up the usual heavy dinners and my kiddo gobbled everything down. If you can’t find burrata cheese you could substitute fresh mozzarella as well. Burrata is more of a creamy cheese and not as firm as mozzarella. Either way you’ll love this!

Chicken Milanese Burrata Salad
(Adapted from Dash of Mandi)

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Chicken Milanese
2 chicken breasts, boneless and skinless
1/2 cup flour
2 eggs
1 cup panko breadcrumbs
3 tbsp grated parmesan
salt and pepper to taste
olive oil for frying

4–5 cups arugula
8 oz burrata
1 & 1/2 cups cherry tomatoes, halved
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
salt and pepper to taste
balsamic glaze to taste

Prep your cherry tomato salad by combing the halved cherry tomatoes, balsamic vinegar, 1 tbsp olive oil, garlic, salt and pepper in a small mixing bowl. Mix, cover and refrigerate until ready to use.

Slice each chicken breast in half horizontally. Then pound the chicken flat using the smooth side of a meat mallet.

Season the chicken with salt and pepper.

Prepare your breading station: 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.

Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.

In a large skillet, heat 2-3 tbsp of olive oil. Once heated add two chicken breasts to the skillet. You will have to cook the chicken in two batches.

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.

Add the cooked chicken to a paper towel lined plate then cut in thin slices.

Assemble salads by adding arugula, cherry tomato salad, and chicken slices.

Pull apart the burrata and evenly distribute the salads. Drizzle with desired amount of balsamic glaze.

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