Crispy Chicken Milanese with Creamy Burrata Tips, FAQ & printable recipe

Tips for success

For the best results, serve the dish immediately after adding the burrata. The contrast between the hot, crispy chicken and the cool, creamy cheese is the highlight of the meal.

If you prefer, you can prepare the breaded chicken cutlets ahead of time and store them in the refrigerator for up to an hour before frying, but do not bread them too far in advance, or the crumbs will become soggy from the moisture in the meat.

If the burrata is very cold, you can leave it at room temperature for about 10 minutes before serving. This will make it easier to tear open and ensure the creamy interior is perfectly luxurious when it hits the hot chicken.

If you cannot find fresh burrata, a high-quality fresh mozzarella can be used as a substitute, though it will lack the signature creamy center that makes this dish so special.

Variations

• Spicy Milanese: Add a teaspoon of red pepper flakes to the breadcrumb mixture for a subtle heat. Serve with a side of spicy marinara sauce instead of lemon butter.
• Herb-Crusted Milanese: Incorporate finely chopped fresh parsley and basil into the breadcrumb mixture along with the thyme for a more vibrant, herbaceous flavor profile.

Storage and make-ahead

Fridge

Store leftover chicken in an airtight container for up to 2 days. The burrata must be refrigerated separately and used within 24 hours.

Freezer

Freezing is not recommended as the texture of the breading and the delicate nature of the burrata will be ruined.

Reheat

Reheat in a preheated oven at 375°F for 5 minutes until crisp. Avoid the microwave as it turns the breading soft and rubbery.

If you have leftovers, store the chicken and the toppings separately. The chicken can be kept in an airtight container in the refrigerator for up to 2 days.

The burrata should be kept in its original liquid or an airtight container in the fridge. Note that the crispy texture of the breading will soften significantly when stored, so it is best enjoyed fresh.

You can pound the chicken and prepare the breading mixture up to a day in advance. Keep the chicken covered in the refrigerator until you are ready to dredge and fry.

The lemon brown butter sauce must be made fresh just before serving, as it will solidify if left to cool. This approach allows you to minimize active work during the final assembly when guests are present.

Serving ideas

Serve each piece of chicken Milanese on an individual plate, topped with a torn ball of burrata and a generous pile of fresh baby arugula. Drizzle the remaining lemon brown butter sauce from the pan over the arugula and the chicken just before serving. This ensures the greens stay fresh and the chicken maintains its crispy integrity for as long as possible.

For a complete meal, pair this dish with a side of roasted seasonal vegetables or a light pasta tossed in olive oil and garlic. The richness of the burrata and the nuttiness of the brown butter pair beautifully with simple, acidic sides that cut through the fat. Keep the presentation clean and rustic to match the Italian theme of the recipe.

Frequently asked questions

Recipe card

Crispy Chicken Milanese with Creamy Burrata

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 2 bone-in chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups fine Italian breadcrumbs
• 1/2 cup grated pecorino cheese
• 2 tsp fresh thyme
• 1/2 cup olive oil
• 3 tbsp unsalted butter
• 1 lemon, juiced
• 1 burrata ball
• 1 cup baby arugula

Instructions

1. Remove the bones from the chicken breasts if necessary and trim any excess fat. Place the chicken between two sheets of plastic wrap and use a meat mallet to pound them until they are paper-thin and uniform in thickness. This ensures they cook quickly and evenly in the pan.
2. Set up a breading station with three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second, and a mixture of the breadcrumbs, grated pecorino, and fresh thyme in the third. Dredge each chicken cutlet first in the flour, shaking off any excess, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
3. Heat the olive oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Carefully add the breaded cutlets to the pan. Fry for 3 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a wire rack or paper-lined plate.
4. In the same skillet, melt the butter and add the lemon juice. Swirl the pan to create a foaming brown butter sauce. Return the chicken cutlets to the pan briefly to coat with the sauce, or pour the foaming butter directly over the plated chicken. Top each cutlet with a fresh ball of burrata and a handful of baby arugula. Serve immediately while the chicken is hot and the cheese is cool.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

32 g

Fat

45 g

Fiber

2 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.