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Chicken Parmigiano with Burrata

Nathan Congleton / TODAY

Chef notes

It's hard to improve on an iconic dish like chicken parmigiano, but adding a few extra touches makes this version stand out. The creamy burrata and fresh salad take the classic to a whole other level.


Pickled red onions
  • 1 cup thinly sliced red onion
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 4 cups panko breadcrumbs
  • 8 leaves fresh sage, chopped
  • 1 sprig fresh oregano, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated pecorino cheese
  • 1 tablespoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large boneless chicken thighs, pounded 1/8- to 1/4-inch thick
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 5 eggs, lightly beaten
  • Olive oil, for frying
  • 4-5 sprigs thyme
  • 2-4 tablespoons butter
Tomato Sauce
  • 2 quarts pomodoro sauce
    To Serve
    • 6-8 slices beefsteak tomato
    • 1 cup basil leaves, divided
    • 4 ounces grated Parmesan cheese
    • 2 cups arugula
    • Extra-virgin olive oil, for drizzling
    • Salt, to taste
    • 12 ounces burrata, at room temperature


    For the pickled red onions:

    Combine vinegar and salt in a saucepan, bring to a simmer then pour over onions. Cover and refrigerate over 24 hours.

    For the chicken:


    In a bowl, mix panko with sage, oregano, Parmesan cheese, pecorino, red pepper flakes and salt.


    Season the chicken thighs with salt and pepper. Place the flour and eggs in two separate shallow bowls.


    Dredge the chicken thighs into the seasoned flour, then the beaten eggs and then into panko mixture. Set aside.


    In a large sauté pan, add oil and warm over medium-high heat. One the oil is hot, add the breaded chicken thighs and thyme springs. Once browned on the bottom, flip over, adding additional oil and butter as needed and continue to brown and baste with the browned butter until golden on the outside and the internal temperature of the chicken reaches 165°F. 


    Remove from the pan onto a paper towel-lined plate to drain excess oil, season with salt and transfer to an oven-safe baking sheet.

    For the tomato sauce:

    In a saucepot, bring the pomodoro sauce to a boil then reduce to a simmer. Let cook until reduced by half; reserve warm. 

    To serve:


    Preheat broiler to medium-high heat.


    Place sliced tomato on chicken, add pieces of torn basil then cover with the tomato sauce. Sprinkle with Parmesan cheese.


    Place under the broiler until heated through.


    In a bowl, toss the arugula and basil with a drizzle of olive oil, a few pinches of salt, the pickled red onions and some of the pickling liquid.


    Serve the chicken topped with burrata and garnish with the arugula salad.