Crispy Panko Crusted Prosciutto Wrapped Chicken with Tomato Salad
Crispy Panko Crusted Prosciutto Wrapped Chicken with Tomato Salad. This is actual summer on a plate. Anything tomato basil has me thinking summer and I am so excited for it. This crispy chicken wrapped in sage and prosciutto topped with a refreshing tomato salad and paired with fresh Burrata cheese is the perfect warm summer night dish...or spring. I guess I’m a little early for summer but we are just too excited and can you blame us ?!
I think after spending a beautiful weekend at the beach I am completely in my summer mindset. Ok, ok, I know I am probably getting way ahead of myself and should just slow down and enjoy spring…but it’s so easy to get excited for summer.
I have always been a summer girl through and through. Spending summers at the jersey shore and loving every minute of the beach days, the warm endless nights, the morning coffee and beach runs. Growing up I always had a special place in me for summers at the beach. And well, not much has changed. I still love it honestly now more than ever.
Anyway, spending weekends at the beach lately, I am totally inspired to make summery dishes. Skip straight over spring and head right to summer kind of mood. I love the grilling, the vibrant colors of every dish, the summer veggies. So this crispy chicken and tomato salad dish is perfect for this little mood I am in.
This dish has all the vibrant summery tomatoes, the fresh burrata, the crispy prosciutto and sage all fried in the Panko breadcrumbs. It’s refreshing and it’s delicious.
Is it just me or is anyone else getting ahead of themselves here with the summer feelings?! I hope you guys are feeling it too after seeing this super fun, summery chicken dish !!
Ingredients
6 chicken breast cutlets
salt and pepper
24 fresh sage leaves
12 slices prosciutto
3 eggs; beaten
2 - 3 cups panko breadcrumbs
10 ounces cherry tomatoes; halved
1/4 cup basil; chopped
1/2 cup olive oil; divided
2 tablespoons red wine shallot vinegar
8 ounces burrata cheese
Directions
Salt and pepper the chicken cutlets. Place 4 sage leaves on each. Wrap 2 slices of prosciutto around each cutlet to cover completely. Repeat with all cutlets.
Dip each wrapped chicken breast in the egg then the Panko. Transfer to a plate.
Meanwhile mx the tomatoes, basil, 1/4 cup olive oil, and vinegar in a small bowl. Season with salt and pepper.
Heat the remaining 1/4 cup of olive oil in a large skillet until hot. Add the chicken and cook 3 - 4 minutes per side until golden. Transfer to a serving plate. Top with tomato salad and burrata cheese.
