Panko-Crusted Fried Burrata with Black Heirloom Tomatoes by @hervecuisine

11 min

2 servings

🧀

150 g

Burrata

🌾

30 g

Flour

🥚

50 g

Egg

🥖

45 g

Panko

🍅

Black heirloom tomatoes

🫒

60 g

Black olives

🌿

6 g

Basil

🫒

30 ml

Olive oil

🍇

15 ml

Balsamic vinegar

🧂

0.75 g

Fleur de sel

⚫

0.25 g

Black pepper

🫗

500 ml

Frying oil

  1. Place
    • all-purpose flour
    • egg

    Place the flour in one shallow bowl and whisk the egg in a second shallow bowl.

  2. Put
    • panko breadcrumbs
    • burrata

    Put the panko breadcrumbs in a third shallow bowl and pat the burrata dry with paper towel.

  3. Coat
    • burrata
    • all-purpose flour
    • egg

    Coat the burrata in all the flour, then dip it completely in the beaten egg.

  4. Roll
    • burrata
    • panko breadcrumbs

    Roll the burrata in all the panko breadcrumbs and press gently to make the coating adhere.

  5. Heat
    • frying oil

    Heat the frying oil over medium-high heat until hot enough to fry.

  6. Fry
    • burrata
    • frying oil

    Fry the breaded burrata for 30 seconds, then lift it out when the crust is golden.

  7. Dice
    • black ribbed tomatoes
    • burrata

    Dice the black ribbed tomatoes and arrange them around the fried burrata on the serving plate.

  8. Drizzle
    • olive oil
    • balsamic vinegar
    • Burrata

    Drizzle the tomatoes and burrata with olive oil and balsamic vinegar.

  9. Add
    • black olives
    • fresh basil
    • fleur de sel

    Add the black olives and basil, then season with fleur de sel and black pepper.

Panko-Crusted Fried Burrata with Black Heirloom Tomatoes by @hervecuisine

11 min

2 servings

🧀

150 g

Burrata

🌾

30 g

Flour

🥚

50 g

Egg

🥖

45 g

Panko

🍅

Black heirloom tomatoes

🫒

60 g

Black olives

🌿

6 g

Basil

🫒

30 ml

Olive oil

🍇

15 ml

Balsamic vinegar

🧂

0.75 g

Fleur de sel

⚫

0.25 g

Black pepper

🫗

500 ml

Frying oil

Preparation Steps

  1. Step 1/9

    Place the flour in one shallow bowl and whisk the egg in a second shallow bowl.

    🌾all-purpose flour
    🥚egg
    🥣shallow bowl
    🥄whisk

  2. Step 2/9

    Put the panko breadcrumbs in a third shallow bowl and pat the burrata dry with paper towel.

    🥖panko breadcrumbs
    🧀burrata
    🥣shallow bowl
    🧻paper towel

  3. Step 3/9

    Coat the burrata in all the flour, then dip it completely in the beaten egg.

    🧀burrata
    🌾all-purpose flour
    🥚egg
    🥣shallow bowl

  4. Step 4/9

    Roll the burrata in all the panko breadcrumbs and press gently to make the coating adhere.

    🧀burrata
    🥖panko breadcrumbs
    🥣shallow bowl

  5. Step 5/9

    Heat the frying oil over medium-high heat until hot enough to fry.

    🫗frying oil

  6. Step 6/9

    Fry the breaded burrata for 30 seconds, then lift it out when the crust is golden.

    🧀burrata
    🫗frying oil
    🥄slotted spoon
    🧻paper towel

  7. Step 7/9

    Dice the black ribbed tomatoes and arrange them around the fried burrata on the serving plate.

    🍅black ribbed tomatoes
    🧀burrata
    🔪chef's knife
    🪵cutting board
    🍽️serving plate

  8. Step 8/9

    Drizzle the tomatoes and burrata with olive oil and balsamic vinegar.

    🫒olive oil
    🍇balsamic vinegar
    🍽️serving plate

  9. Step 9/9

    Add the black olives and basil, then season with fleur de sel and black pepper.

    🫒black olives
    🌿fresh basil
    🧂fleur de sel
    ⚫black pepper
    🍽️serving plate

Composition

Ingredients

Types

Dairy, Eggs, Fruits, Fats and Oils, Condiments, Seasonings

Ingredients

Burrata, Flour, Egg, Panko, Black heirloom tomatoes, Black olives, Basil, Olive oil, Balsamic vinegar, Fleur de sel, Black pepper, Frying oil

Notes

Burrata (make sure it is well closed before breading), Flour (for breading, no amount given), Egg (beaten, for breading, no amount given), Panko (thick breadcrumbs, for breading, no amount given), Black heirloom tomatoes (cut into small dice, no amount given), Black olives (left whole with pits), Basil (small leaves), Olive oil (for seasoning, no amount given), Balsamic vinegar (for seasoning, no amount given), Fleur de sel (no amount given), Black pepper (a turn of pepper), Frying oil (for frying the breaded burrata, not explicitly named)

Allergens

Milk, Egg, Sulfites

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

525 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 36g, Fat: 33g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 280mg, Sodium: 720mg, Potassium: 520mg, Iron: 2.5mg

Vitamins

Vitamin C: 24mg, Vitamin A: 180µg, Vitamin K: 18µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 minute

Overall

11 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

shallow bowl, whisk, chef's knife, cutting board, slotted spoon, paper towel, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Salad, Starter

Occasions

Summer meal, Lunch, Dinner, Appetizer

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian

Geographic

France, Southern France

Various

Aspect

Texture

Crunchy, Creamy, Juicy, Tender

Flavors

Savory, Tangy, Fresh, Rich, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Keep uncut tomatoes only at room temperature before preparing the dish.,Do not leave assembled burrata out because it is perishable.), fridge : 1440 min (Store leftovers in an airtight container.,Refrigerate promptly after serving.,Best eaten the same day because the coating loses crispness.), freezer : 0 min (Not recommended because burrata and fried panko texture deteriorate after thawing.)