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Chicken Cutlets with Burrata and Melted Baby Tomato Sauce
Ingredients
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 4 cups panko
  • ¼ cup fresh oregano leaves
  • ½ cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 tablespoon crushed red pepper flakes, plus more as needed
  • 4 boneless chicken thighs or breasts, pounded ⅛ to ¼ inch thick with a meat mallet
  • Extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 to 5 sprigs thyme (or 2 sprigs fresh basil plus 2 sprigs fresh oregano)
  • 2 cloves garlic, crushed, optional
  • 1 recipe Melted Baby Tomato Sauce, recipe follows
  • 1 cup burrata, at room temperature
  • Fresh basil sprigs, for serving, optional
  • subheading: Melted Baby Tomato Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon thinly sliced garlic
  • ½ tablespoon chopped fresh oregano
  • ½ teaspoon crushed red pepper flakes
  • 4 cups mixed cherry tomatoes, cut in half
  • Kosher salt
  • 1 tablespoon chopped fresh basil leaves
Steps
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