Milanesa Burrata Recipe
Breaded Milanese, Fresh Burrata, Tomato, Olive Oil, Basil, Maldon Salt, Fresh Cracked Pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Milanesa
For the Burrata Topping
Method
Preparing the Milanesa
- 1
Prepare the Breading Station
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. In the flour dish, mix the flour with salt and black pepper.
- 2
Bread the Cutlets
Dredge each cutlet in the flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat in breadcrumbs, pressing firmly to adhere.
- 3
Fry the Milanesa
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the breaded cutlets, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Preparing the Burrata Topping
- 4
Prep the Tomatoes
Slice the tomatoes into thick rounds or wedges, depending on preference. Arrange them on a serving plate.
- 5
Add Burrata
Tear open the fresh burrata and place it on top of the tomatoes.
- 6
Season with Basil and Salt
Scatter fresh basil leaves over the burrata and tomatoes. Sprinkle with Maldon salt and freshly cracked pepper to taste.
Serving
- 7
Plate the Milanesa
Serve the golden-brown Milanesa cutlets alongside the burrata-topped tomatoes for a delicious combination. Drizzle with additional olive oil if desired.
