What I love about Chicken Parmigiana with Burrata and Honey
This Chicken Parmigiana with Burrata and Honey is one of my favourite comfort food recipes! I mean, who doesn’t love Chicken Parmigiana? It’s an Italian fan-favourite and for good reason! Again, who doesn’t love crispy fried chicken that’s covered in sauce and melty cheese? I sure do! It’s been one of my favourite things to serve for family/friends when I’m hosting. It takes a little more effort but everyone always LOVES it!
If you are a fan, then you are definitely going to love my new version! It’s completely gluten-free and has a few extras that just really level it up. I bread the chicken using the classic 3-part process. Then, I fry it to golden perfection. I top it with marinara and burrata cheese and broil until it’s melty and delicious.
What makes this dish though is a few drizzles of honey, some fresh basil leaves and red pepper flakes. It’s these things that really finish the dish and make it so good! I love the sweet and savoury mix that is happening in this recipe! Definitely, save this recipe for later! You won’t regret it.
Recipe Notes
A few things to keep in mind:
- Chicken breast – For 4 servings, you will need 2 boneless, skinless chicken breasts. I love how far they go in this recipe. Cutting them lengthwise results in 4 thin chicken breasts.
- Tapioca flour – To keep this recipe gluten-free, we are using tapioca flour in place of regular wheat flour. Arrowroot powder/flour also works. You can certainly use regular all-purpose flour if you aren’t gluten-free.
- Breadcrumbs – You can use your favourite gluten-free breadcrumbs for breading. If you’re not gluten-free, regular breadcrumbs or panko crumbs also work great.
- Parmigiano cheese – I recommend real, authentic parmigiano cheese. This is not “parmesan” cheese which is made in Canada or the U.S. Alternatively, Parmigiano Reggiano is made in Italy. You can find this at most grocery stores in the specialty/imported cheese section. However, parmesan will work as well.
- Marinara – I recommend using a good quality marinara sauce. Try to find one that is just tomatoes, olive oil and spices. A short list of ingredients. And if it’s imported from Italy, that’s even better.
- Burrata – Now, I know this recipe calls for mini burrata and that may be harder to find. If a larger, single burrata is all you can find, that will totally work. You can split one large burrata into 4 sections.
- Fresh basil – What’s an Italian recipe without fresh basil! I just love the aroma and flavour of fresh basil. It really makes the overall flavour of this dish. So, don’t skip out on it!
FAQ:
YEs, the mini burrata can be hard to find, but no problem! If you can’t find mini burrata, just go for the individual large burrata that is more common in the store. You can divide it up into 4 pieces – one to top each chicken cutlet.
Yes, regular all-purpose flour and regular breadcrumbs or panko bread crumbs work great.
If you have leftovers, you can store them in an air-tight container in the fridge. They will last for 4-5 days. The best way to reheat them is under the broiler again in the oven. Simply add them to a baking sheet and broil on HIGH for 4-5 minutes or until heated through. Set a timer! Broil can creep up and burn things fast.
For a heartier meal, this dish goes beautifully with gluten-free pasta and a side caesar salad. Or, for a lower carb option serve alongside caesar or arugula salad.
Yes, of course. Mozzarella melts beautifully and will work just as good.
Yes, you can freeze leftovers, thaw and reheat under the broiler or you can freeze the raw, breaded chicken cutlets without the sauce, thaw and pan-fry later as well.
Chicken Parmigiana with Burrata and Honey
Equipment
- 1 Oven-safe skillet
Ingredients
- 2-3 tbsp ghee for frying
- 2 organic boneless, skinless chicken breasts cut lengthwise
- 1/3 cup tapioca flour
- 1 egg
- 3/4 cup gluten-free bread crumbs
- 1/4 cup shredded parmigiana cheese
- 1 tsp sea salt divided
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 200g jar marinara sauce
- 2 (50g) mini burrata
- 1/4 cup fresh basil for serving
- 2 tbsp honey for serving
- chilli flakes for serving
Instructions
- Prepare 3 shallow bowls; one with tapioca flour + 1/2 tsp salt + 1/4 tsp black pepper, one with egg + 1 tsp water, and one with breadcrumbs, parmigiana cheese, oregano, basil, 1/2 tsp salt and 1/4 tsp pepper. Mix the breadcrumbs and whisk the egg.
- Get a large plate ready to put the cutlets onto before frying.
- Begin the breading process by coating each chicken breast in tapioca flour (shake off excess), then egg and finally all over with breadcrumbs. Lay on the prepared plate until ready to fry.
- Once all of the chicken breasts have been breaded, heat 1 tbsp ghee in an oven-safe skillet over medium-low heat.
- Once the skillet is hot, add the chicken breasts and fry for 3 minutes on each side. You may need to work in batches. I did two batches of two. Make sure the skillet is well "oiled." You will also need to add more ghee as you flip the cutlets.
- Once all of the cutlets are golden and cooked to an internal temperature of 165 degrees, nestle all four back into the skillet. Pour marinara sauce evenly over the cutlets and top each with a half of a mini burrata.
- Set your oven to high broil and broil the cutlets for 5 minutes or until the cheese is melty.
- Remove from the oven and drizzle honey all over. Top with fresh basil and chilli flakes and serve immediately. Enjoy!
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