0 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.
12 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.
13 Station 1: Mix the flour, salt, white pepper, paprika, oregano, garlic and onion powder.
1 Station 2: Whisk the 2 eggs with milk in a bowl and then strain onto your plate.
2 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.
4 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.
5 Start boiling a pot of water on the stove and preheat the oven to 350℉.
15 Make an “X” on the end of each of the tomatoes.
16 Prepare a bowl of ice water.
14 Once your water is boiling, add your tomatoes and blanch them for 45 seconds.
6 Transfer immediately to the ice water and remove the skin and rough chop the tomatoes.
7 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.
8 Preheat a pan on high for 2-3 minutes. Add plenty of olive oil and lower to medium-high
9 Fry the chicken until golden on both sides, about 3-4 minutes per side. Remove from the pan.
10 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.
11 Top with your marinated tomatoes and enjoy!
