This fresh and delicious chicken Milanese burrata salad with arugula, cherry tomatoes, and balsamic glaze is the perfect date night at home meal!
Looking for a delicious dinner to make at home for Valentine’s Day? Well, look no further! This chicken Milanese burrata salad feels so fancy. But, is so easy to throw together! Burrata and balsamic glaze is a match made in heaven. Throw in some crispy chicken, cherry tomatoes dressed with garlic and balsamic vinegar all on top of a bed of arugula. So delicious!
What does “Milanese” mean?
“Milanese” style means breading something (usually thin sliced meat) in flour, eggs and seasoned breadcrumbs. Then frying it! Chicken Milanese is a very popular dish.
Other recipes you will love:
- Air fryer eggplant Milanese 
- Italian Bomba rigatoni 
- Italian salad with honey mustard dressing 
- Tortellini minestrone soup 
- Gorgonzola gnocchi with pancetta and shaved brussels sprouts 
This chicken milanese burrata salad is so simple. But, it also feels elevated. Burrata the perfect touch to this dish. Pour yourself a glass of wine and enjoy this homemade meal!Print 
2 chicken breasts, boneless and skinless
1/2 cup flour
1 cup panko breadcrumbs
3 tbsp grated parmesan
salt and pepper to taste
olive oil for frying
4–5 cups arugula
8 oz burrata
1 & 1/2 cups cherry tomatoes, halved
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
salt and pepper to taste
balsamic glaze to taste
Prep your cherry tomato salad by combing the halved cherry tomatoes, balsamic vinegar, 1 tbsp olive oil, garlic, salt and pepper in a small mixing bowl. Mix, cover and refrigerate until ready to use.
Slice each chicken breast in half horizontally. Then pound the chicken flat using the smooth side of a meat mallet.
Season the chicken with salt and pepper.
Prepare your breading station: add flour to one shallow bowl, whisk the eggs in a second shallow bowl, then in a third shallow bowl combine the panko breadcrumbs and grated parmesan. Add a little salt and pepper to each bowl.
Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.
In a large skillet, heat 2-3 tbsp of olive oil. Once heated add two chicken breasts to the skillet. You will have to cook the chicken in two batches.
Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. You may need more oil for the second batch.
Add the cooked chicken to a paper towel lined plate then cut in thin slices.
Assemble salads by adding arugula, cherry tomato salad, and chicken slices.
Pull apart the burrata and evenly distribute in the salads. Drizzle with desired amount of balsamic glaze.