Chicken Parm with Burrata and Tomatoes

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!