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1
Prepare you fry station in this order: flour seasoned with salt & pepper, eggs beaten and seasoned with salt & pepper, panko combined with parm and seasoned with salt and pepper.
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2
Add oil to a fry pan, and heat to 300u00b0F. Once oil has reached temp; season a chicken breast, dredge in flour, then eggs, then panko parm and place in fry pan. Cook for until golden brown, flip breast.
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3
Continue cooking until chicken reaches 155u00b0F (about 8-10 minutes)- it will reach 165u00b0F at rest. Set breast aside on cooling rack or paper towels; season with salt and pepper.
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4
Repeat process with remaining chicken breasts.
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5
Pre-heat oven to 400u00b0F.
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6
Cut the very end off of each tomato. Place a box grater on to a plate; place the cut side of the tomato against the largest holes and grate directly onto the plate. Discard the peel, and season the tomato pulp with salt and pepper.
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7
In a cast iron pan, melt butter, and toast all brioche buns.
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8
Place burrata on a plate; divide burrata cheese into four sections while remaining on the plate (curd with start to spill out).
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9
Cover a small cookie sheet with foil. Place all fried chicken breasts on foil. Spoon 1/4 of the burrata (curds and all) on to each chicken breast. Place sheet in oven. Once burrata has just started to bubble and melt, pull chicken out.
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10
For each sandwich: Place 5-6 whole basil leaves on bottom brioche bun. Place chicken breast with burrata directly on top. Spoon the grated tomato on top of the chicken. Finish with the top brioche bun.
