Rooster Cutlets With Burrata and Melted Child-Tomato Sauce

Introducing Scott Conant: A Famend Chef, Cookbook Creator, and TV Character.
Expertise the Culinary Magic of this Two-Time James Beard Award Winner with Over 35 Years of Experience. Be part of him on a Pleasant Journey of Considerate Hospitality and Soulful Delicacies. This recipe is from “Peace, Love & Pasta” Cookbook by Scott Conant

Serves 4

Substances

• 2 cups (250 g) all-purpose flour
• Kosher salt
• 2 giant eggs
• 4 cups (320 g) panko
• ¼ cup contemporary oregano leaves
• ½ cup (50 g) grated Parmigiano-Reggiano cheese
• 1 tablespoon crushed crimson pepper
• 4 boneless hen thighs or breasts, pounded 1/8- to 1/4-inch thick with a meat mallet
• ¼ cup (60 ml) extra-virgin olive oil
• 4 tablespoons (½ stick/55 g) unsalted butter
• 4 to five sprigs of thyme
• 1 recipe Melted Child-Tomato Sauce (see beneath)
• 1 cup (100 g) burrata, at room temperature

Instructions

1. In a shallow bowl mix the flour and a pinch of salt.
2. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt.
3. In a 3rd shallow bowl, mix the panko, oregano, grated Parmigiano-Reggiano, crimson pepper flakes, and a pinch of salt.
4. Evenly sprinkle salt over the hen thighs, then dredge one seasoned hen thigh within the flour, ensuring to coat either side evenly.
5. Shake off extra flour, then dip the thigh into the seasoned egg wash, ensuring to coat either side evenly.
6. Let extra egg combination drip off then dip the thigh into the panko combination, urgent all the way down to coat the hen totally with the breadcrumb combination on either side.
7. Put aside and repeat with the remainder of the hen.
8. Warmth the oil in a big sauté pan set over medium warmth and add the breaded hen cutlets, working in batches if obligatory.
9. Prepare dinner till the breading is golden brown on the underside, 7 to 9 minutes, then flip and add the butter and thyme to the pan.
10. Prepare dinner the second aspect of the cutlets till golden brown, basting with the browning butter, 3 to 4 minutes.
11. Take away the cutlets to a paper towel-lined plate and calmly sprinkle salt over every one.
12. Repeat till all of the cutlets have been fried.
13. Divide the cutlets amongst 4 dinner plates.
14. Spoon melted child tomato sauce excessive, then add just a few spoonfuls of burrata on prime of the tomatoes.
15. Season with extra salt to style and serve instantly.
16. Melted Child-Tomato Sauce Makes about 3½ cups (840 ml)

Substances

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thinly sliced garlic
• ½ tablespoon chopped contemporary oregano
• ½ teaspoon crushed crimson pepper
• 4 cups (580 g) blended cherry tomatoes, minimize in half
• Kosher salt
• 1 tablespoon chopped contemporary basil leaves

Instructions

1. In a sauté pan, warmth the oil barely over low warmth.
2. Add the garlic slices, oregano, and crimson pepper flakes and sauté for 30 seconds.
3. Earlier than the garlic has taken on any shade, add the cherry tomatoes to the pan, flip the warmth as much as medium-high, season with a pinch of salt, and proceed to sauté because the tomatoes launch their juices.
4. As soon as the juices and the pectin from the tomatoes have mixed with the oil and have began to kind a pleasant sauce (about 8 to 10 minutes), stir within the basil.
5. Take away from warmth and modify the seasoning with salt.
6. Serve instantly, or retailer in an hermetic container within the fridge for 4 to five days, till prepared to make use of.