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Chicken Parm with Burrata and Tomatoes or Summer Chicken Parmesan or Chicken Milanese & Marinated Tomatoes… you can call it whatever you want because it doesn’t matter, this recipe has put me over the top and into a full-fledged chicken lover! This chicken is so crispy and full of flavors and textures…you will love it. You can also use chicken breasts here…I just like thighs better 😉!
Table of Contents
Why You’ll Love Chicken Parm with Burrata and Tomatoes
This recipe takes your classic Chicken Parmesan and makes it better! This chicken is so crispy and doesn’t get soggy at all with the marinated tomatoes, but you still get that amazing flavor – and the burrata on top 🙌 is simply amazing. You are going to fall in love with this Crispy Chicken Parmesan recipe!
Prep Like a Pro
Chop and Grate
- Small Garlic Clove: 1, freshly grated
- Fresh Parsley: 3 tbsp, chopped
- Fresh Chives: 3 tbsp, chopped
- Fresh Basil: 8 leaves, chiffonade
- Parm: ½ cup, freshly grated + more for topping
Gather
- Chicken Thighs: 5
- Oil, for frying
- Flaky Salt: 1 pinch
- Burrata: measure with your heart 😉
Dredging Stations
- Station 1
- Flour: ¼ cup
- Kosher Salt: 1 tsp
- White Pepper: 1 tsp
- Smoked Paprika: 2 tsp
- Oregano: 2 tsp
- Garlic Powder: 1½ tsp
- Onion Powder: 2 tsp
- Station 2:
- 2 eggs
- 2 tbsp milk
- Station 3:
- 1 ½ cup panko
- Freshly grated parm from earlier goes here
Tomato Topping
- Cherry Tomatoes: 1½ pint
- Salt: 1 pinch
- White Balsamic Vinegar: 3 tbsp
- Olive Oil: 3 tbsp
- Crushed Red Peppers: 2 tsp
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
- A key to getting the crispiest Chicken Parm is to coat your chicken in everything and then make sure you let it rest on a wire rack for 15 to 25 minutes to give the coating time to really stick.
- Make sure you preheat your pan properly. This is another common mistake that happens and the crispy crust doesn’t stick as well.
- Don’t overcrowd your pan while frying, you may have to do it in batches, but it’s worth it.
Substitutions and Variations
- Substitutions
- Chicken Thighs → I prefer chicken thighs, but chicken breast or even a pork cutlet would also work great!
- Burrata → If you can’t find burrata, swap for mozzarella or try my stracciatella recipe, which is the inside of the burrata. If you do this, only follow the beginning of the recipe for the cheese.
- Panko → It will work fine if you just have breadcrumbs and not panko, it won’t be as light but it will taste good.
- Variations
- Classic Chicken Parm Variation → Swap out the marinated tomatoes for warm marinara – but leave the burrata – it will still be an amazing touch to this recipe.
- Pesto Lover Variation → A spoonful of pesto before you add the burrata and heat it up would be a great addition.
- Vegetarian Eggplant Variation → Swap the chicken for thin slices of eggplant, but make sure to adjust your cooking times.
The Perfect Pairings
Start your evening off with a sweet and tangy Prickly Pear Cocktail. To pair with your Chicken Parm with Burrata and Tomatoes main, Potato Puree and Roasted Glazed Carrots is a classic. Then, finish the night with a light, easy and delicious Melon Dessert.
Chicken Parm with Burrata and Tomatoes: Questions Answered
Those are cooking tweezers and they’re great, especially for frying!
Don’t add the toppings to the chicken that you’re saving. Store the leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven on a wire rack at 375° till warmed through and re-crispy.
Make sure your chicken is very dry before you dip it. Letting your chicken rest after you have dipped it in each of the stations really helps with this. If you are still having a problem, make sure your chicken is very dry before dipping it in the first flour station. Also make sure you hold your chicken and tap it to remove the excess flour.
Chicken Parm with Burrata and Tomatoes
Equipment
- parchment paper, or Plastic Wrap
- meat mallet
- 3 Half Sheet Baking Sheets, Or Plates
- whisk
- wire rack and baking sheet
- pot
- slotted spoon
- Bowl, for ice bath
- large skillet, oven safe
- grater/zester
Ingredients
Chicken Parm
- 5 chicken thighs
- oil for frying
Station 1
- ¼ cup flour
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 ½ tsp garlic powder
- 2 tsp onion powder
Station 2
- 2 eggs
- 2 tbsp milk
Station 3
- 1 ½ cup panko
- ½ cup parm
Marinated Tomatoes
- 1½ pint cherry tomatoes, I’m using red and sungold
- 1 clove garlic, small, grated
- 3 tbsp parsley, fresh, chopped
- 3 tbsp chives, fresh, chopped
- 8 leaves basil, fresh, chiffonade
- 1 pinch salt
- 3 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 2 tsp crushed red peppers
Toppings
- 1 pinch flakey salt
- parm
- burrata, measure with your heart 😉
Instructions
- On a cutting board, place your chicken thighs and cover with parchment paper or plastic wrap. With a meat mallet, pound the chicken till even and at the desired level of thickness.
- Now you're going to make your dredging stations in small baking sheets or plates: Dredge your chicken well on both sides with the flour, then the egg mixture and lastly the panko. Let it sit for 15-25 minutes on a wire rack with a baking sheet underneath.
- Station 1: Mix the flour, salt, white pepper, paprika, oregano, garlic and onion powder.
- Station 2: Whisk the 2 eggs with milk in a bowl and then strain onto your plate.
- Station 3: Grind your panko in a mortar and pestle or crush really well in a plastic bag with a roller pin. Add the panko and parm to a plate and mix.
- Dredge your chicken well on both sides with the flour (shake off excess), then the egg mixture and lastly the panko mixture. Let it sit for 15-25 minutes on a wire rack with a baking sheet underneath.
- Start boiling a pot of water on the stove and preheat the oven to 350℉.
- Make an “X” on the end of each of the tomatoes.
- Prepare a bowl of ice water.
- Once your water is boiling, add your tomatoes and blanch them for 45 seconds.
- Transfer immediately to the ice water and remove the skin and rough chop the tomatoes.
- In a bowl, mix the tomatoes, grated garlic, fresh parsley, fresh chives, fresh basil, salt, vinegar, olive oil and crushed red peppers. Let sit at least 20-30 minutes to absorb flavors. Adjust for salt.
- Preheat a pan on high for 2-3 minutes. Add plenty of olive oil and lower to medium-high
- Fry the chicken until golden on both sides, about 3-4 minutes per side. Remove from the pan.
- While still hot, add flaky salt, grated parm and a healthy dollop of burrata. Place in the oven at 350°F for 2-3 minutes to warm the burrata up.
- Top with your marinated tomatoes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
