Crispy Chicken with Burrata and Basil Salad is a simple dish that delivers big on flavour. The golden, crunchy chicken pairs nicely with creamy burrata and fresh basil. It’s perfect on its own, but the chicken also works well with a range of sides. Serve it with a leafy salad, roasted vegetables, or even tucked into a sandwich.
Why you’ll love this recipe
Quick and Easy: With just a few simple steps, this recipe is easy to follow, making it a great option for busy weeknights and casual dinner parties.
Simple Ingredients: You don’t need any fancy ingredients to make this dish, just fresh, everyday staples.
Customisable: The dish is a blank canvas for your favourite sides. Whether you prefer a fresh salad, mashed potatoes, or a hearty pasta, this crispy chicken pairs perfectly with anything.
How to make Crispy Chicken
Making this crispy chicken is easier than you might think. The process is straightforward and involves just a few simple steps. Here’s how to get it just right:
Prep the Chicken: Start by halving each chicken breast horizontally. This makes the chicken thinner and quicker to cook. Then, gently pound it out between two sheets of baking paper. You’ll want the pieces to be about 1cm thick so they cook evenly and stay juicy.
Set Up Your Crumbing Station: On three separate plates, you’ll set up the breading stations: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, fresh parsley, and Parmesan. This is the key to getting a perfectly crisp and flavourful crust on your chicken.
Coat the Chicken: First, dust the chicken pieces with flour, shaking off the excess. Then dip them into the egg, and finally coat them in the breadcrumb mixture.
Fry Until Golden: Heat olive oil in a frying pan over medium heat. Fry the schnitzels for 3–4 minutes on each side until they’re golden brown and crisp. This will ensure they stay tender inside while the crust turns crispy. Once cooked, drain them on paper towels to get rid of any excess oil.
Serve with a fresh side: Serve your chicken with a light and refreshing salad. The combination of tomatoes, cucumber, basil, and creamy burrata with a drizzle of balsamic vinegar perfectly complements the crispy schnitzels.
Serving Suggestions
For a light meal, serve the crispy chicken with a simple rocket (arugula) salad dressed in olive oil, lemon, and a sprinkle of Parmesan. If you’re in the mood for something more indulgent, place the schnitzels on a crusty roll, add a few slices of fresh tomato, and drizzle with some tangy mayo for a delicious sandwich. It’s also delicious alongside roasted vegetables or mashed potatoes for a cozy dinner.
Storing Leftovers
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.
Macro Breakdown Per Serving (assuming 7 schnitzels):
Calories: 693 kcal
Protein: 39g
Carbs: 24g
Fat: 31g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Crispy Chicken with Burrata and Basil Salad
6
servings15
minutes15
minutesIngredients
- 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!
