Step 1

Prep your cherry tomato salad by combing the halved cherry tomatoes, balsamic vinegar, 1 tbsp olive oil, garlic, salt and pepper in a small mixing bowl. Mix, cover and refrigerate until ready to use.

Step 2

Slice each chicken breast in half horizontally. Then pound the chicken flat using the smooth side of a meat mallet. Season the chicken with salt and pepper.

Step 3

Prepare your breading station: add flour to one shallow bowl, whisk the eggs in a second shallow bowl, then in a third shallow bowl combine the panko breadcrumbs and grated parmesan. Add a little salt and pepper to each bowl.

Step 4

Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.

Step 5

In a large skillet, heat 2-3 tbsp of olive oil. Once heated add two chicken breasts to the skillet. You will have to cook the chicken in two batches.

Step 6

Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. You may need more oil for the second batch.

Step 7

Transfer the cooked chicken to a paper towel lined plate then cut in thin slices.

Step 8

Assemble salads by adding arugula, cherry tomato salad, and chicken slices.

Step 9

Pull apart the burrata and evenly distribute in the salads. Drizzle with desired amount of balsamic glaze.