Chicken Paillard with Burrata | Blue Jean Chef - Meredith Laurence
This panko crusted chicken paillard recipe takes a few minutes to prepare, but cooks extremely quickly. It's a delicious way to celebrate the end of summer.
Ingredients
- 2 5-ounce boneless skinless chicken breasts
- 2 tablespoons flour
- salt and freshly ground black pepper
- 1 egg (beaten)
- 1¼ cups panko bread crumbs
- olive oil
- 1 cup cherry tomatoes
- juice of half of a lemon
- 4 cups baby arugula
- 6 ounces burrata
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