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🍋 Chicken Piccata with Burrata Salad

450 kcal · 20 min · 4 servings

Ingredients

• 400 g Chicken breast fillet
• 120 g Burrata cheese
• 100 g Rocket (Arugula)
• 150 g Cherry tomatoes
• 1 Stk Lemon
• 20 g Butter
• 2 EL Olive oil
• 30 g Flour
• 1 Prise Salt
• 100 ml Dry white wine

Instructions

1. 1. Pat the 400 g chicken breast filets dry with paper towels. Never wash them, or they’ll splatter.
2. 2. Cut the filets into evenly sized schnitzels, about 3 cm thick. This helps them cook evenly.
3. 3. Toss the schnitzels in a bowl with the 30 g flour and a pinch of salt. Turn them until lightly coated.
4. 4. Halve the 150 g cherry tomatoes and wash the 100 g arugula. Place everything on a plate.
5. 5. Roughly halve the 120 g burrata. Set it aside so it doesn’t fall apart.
6. 6. Squeeze the juice from the halved lemon into a small bowl. Mix it with the 2 tbsp olive oil.
7. 7. Heat a large non-stick pan (28 cm) over medium heat (5 of 9). Add the remaining 2 tbsp olive oil.
8. 8. Fry the chicken schnitzels in batches for about 3 minutes per side until golden brown. Flip them halfway through. Remove and place on a plate.
9. 9. Add the 20 g butter to the hot pan. Let it foam until lightly browned.
10. 10. Deglaze the pan with the 100 ml white wine. Let the sauce reduce for 2 minutes until slightly thickened.
11. 11. Pour the lemon-oil mix into the sauce. Stir and return the chicken schnitzels to the pan.
12. 12. Fill the tomato halves with the arugula. Arrange the chicken schnitzels on top. Pour the sauce over everything.
13. 13. Place the burrata pieces on the hot chicken. The cheese will melt slightly from the heat.
14. 14. Serve the dish immediately. It’s perfect when the sauce is glossy and the cheese is creamy.

Nutrition per serving

• kcal: 450
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 8 g