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.

Pre-heat the air fryer to 400ºF.

Spray both sides of the chicken generously with olive oil and transfer the chicken to the air fryer basket. Air-fry chicken at 400°F for 5 to 8 minutes, flipping over halfway through cooking process. (Depending on the size of your air fryer, the chicken may have to be cooked in two batches.)

Remove chicken breast from the air fryer and set aside to rest. Add the cherry tomatoes to the air fryer, drizzle or spray with a little olive oil and season with salt and pepper. Air fry at 390° for 3 to 4 minutes.

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 a spoonful of the burrata on or next to the chicken. Serve with some cracked black pepper.