Hen Cutlets With Burrata and Melted Child-Tomato Sauce

Introducing Scott Conant: A Famend Chef, Cookbook Writer, and TV Character.
Expertise the Culinary Magic of this Two-Time James Beard Award Winner with Over 35 Years of Experience. Be a 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

Components

• 2 cups (250 g) all-purpose flour
• Kosher salt
• 2 massive eggs
• 4 cups (320 g) panko
• ¼ cup recent oregano leaves
• ½ cup (50 g) grated Parmigiano-Reggiano cheese
• 1 tablespoon crushed pink pepper
• 4 boneless rooster 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 under)
• 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, pink pepper flakes, and a pinch of salt.
4. Evenly sprinkle salt over the rooster thighs, then dredge one seasoned rooster thigh within the flour, ensuring to coat each side evenly.
5. Shake off extra flour, then dip the thigh into the seasoned egg wash, ensuring to coat each 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 rooster completely with the breadcrumb combination on each side.
7. Put aside and repeat with the remainder of the rooster.
8. Warmth the oil in a big sauté pan set over medium warmth and add the breaded rooster cutlets, working in batches if vital.
9. Cook 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. Cook dinner the second facet 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 frivolously sprinkle salt over each.
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 a number of spoonfuls of burrata on prime of the tomatoes.
15. Season with further salt to style and serve instantly.
16. Melted Child-Tomato Sauce Makes about 3½ cups (840 ml)

Components

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

Instructions

1. In a sauté pan, warmth the oil barely over low warmth.
2. Add the garlic slices, oregano, and pink pepper flakes and sauté for 30 seconds.
3. Earlier than the garlic has taken on any coloration, 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 alter 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.