Prepare the chicken paillard by butterflying the chicken breast. Place it on a cutting board and lay the palm of your hand flat on top of the chicken. Hold a sharp knife parallel to the cutting board and slice through the chicken, stopping about one inch from the other side of the breast. Open the chicken breast like a “book”. Place a piece of plastic wrap on top of the chicken and pound the breast with the flat side of a meat mallet or rolling pin until it is an even thickness - about ½ inch thick.

Set up a dredging station with 3 shallow pans. Place flour in the first pan and season with salt and black pepper. Beat the egg in a second pan. Pour the panko bread crumbs in the third pan and season with salt and pepper.

Dredge both sides of the chicken in the flour, then dip into the egg, and then coat the chicken breast with the panko bread crumbs. Gently pat to adhere the crumbs to the chicken breast.

Heat the olive oil in a large skillet over medium-high heat. Place the breaded chicken paillard in the pan and cook for about 2 to 3 minutes on each side, until the chicken is browned and cooked through.

Transfer the chicken to a plate. Add the cherry tomatoes to the skillet and sauté for a few minutes on high heat until they start to brown and burst slightly. Season with salt and pepper.

Toss the arugula with a little olive oil, fresh lemon juice, salt and black pepper.

Place the chicken pailliard on a serving dish, top with arugula and some cherry tomatoes and dollop spoonfuls of the burrata on or next to the chicken. Serve with some cracked black pepper.