Summer Salad with Chicken Cutlet, Tomatoes and Burrata

Looking for a fresh summer dinner that feels special without being too complicated? This Summer Salad with Chicken Cutlet, Tomatoes and Burrata brings together crispy chicken, juicy cherry tomatoes, creamy burrata and peppery arugula for a simple and colorful meal full of seasonal flavor.
It is hearty enough for dinner, flavorful enough for a warm August evening and easy enough to serve family-style. Whether you prepare it on your propane stove or finish the chicken on your propane grill, this recipe is a delicious way to make the most of late-summer cooking.

Ingredients

Chicken:

• 1 chicken breast, pounded 1/8 to 1/4 inch thick
• 4 cups panko
• Flour
• Eggs
• 1 tablespoon crushed red pepper flakes (optional)
• 1/4 cup basil
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
• Olive oil
• Garlic (optional)

Sauce:

• 2 tablespoons olive oil
• Butter
• Garlic cloves, thinly sliced
• 1/2 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups mixed cherry tomatoes, cut in half

Other:

• 1 cup burrata, at room temperature
• Arugula
• Lemon juice

Directions

1. Prepare the chicken.
   Butterfly the chicken breast by slicing  horizontally,stopping just before cutting all the way through, then open it like a book and pound it until thin and even.
2. Create the breading station.
   Fill three shallow bowls with flour, eggs and panko. Add Parmigiano-Reggiano to the panko, then add basil, salt and pepper to the flour. Mix each bowl until well combined.
3. Bread the chicken.
   Coat the chicken in flour, then egg, then panko, making sure both sides are evenly covered.
4. Cook until golden.
   Heat your propane stove or propane grill to high. Place a pan over the heat, add olive oil and sear the chicken until golden on both sides. Cover and continue cooking until the chicken is cooked through, then remove it from the pan.
5. Make the tomato sauce.
   In the same pan, add garlic and herbs and cook until tender. Add the tomatoes, crushed red pepper flakes if using and a pinch of kosher salt. Stir well.
6. Let it simmer.
   Add butter and let the tomatoes cook down into a warm, flavorful sauce.
7. Build the salad.
   Place the chicken cutlet on a plate or serving platter. Spoon the tomatoes over the chicken, then top with creamy burrata, arugula tossed with lemon juice and grated Parmigiano-Reggiano.