Description
These Crispy Chicken Cutlets are breaded with a cheesy panko mixture and pan-fried to perfection. Paired with a buttermilk Ranch cucumber salad, this recipe makes for a complete meal that’s savory, filling, and far from boring!
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breast (around 3 chicken breasts)
- 2 large eggs
- 1/2 tablespoon dijon mustard
- 1/2 cup all purpose flour
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated parmesan cheese
- zest of 1 lemon
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- olive oil, for frying
- flaky sea salt, for finishing
- chopped parsley, for finishing
- chopped little gem lettuce, for serving
Buttermilk Cucumber Salad
- 1/4 cup whole milk greek yogurt
- 2 tablespoons buttermilk
- 2 tablespoons chopped dill
- 2 tablespoons chopped chives
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 clove garlic, grated
- 4 Persian cucumbers, sliced in half moons
- 2 large avocados, sliced
- 1 bunch radishes, thinly sliced
Instructions
- Make the Cucumber Avocado Salad: Whisk together the greek yogurt, buttermilk, chopped dill, chopped chives, salt, pepper, and garlic until well combined. Next, add the cucumbers, avocados, and radishes. Toss until well combined and set aside.
- Prep the Chicken Breast: Cut the chicken breast in half, lengthwise. Next, place the chicken breast in between two sheets of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken to 1/4 inch thick.
- Add the all-purpose flour to a shallow dish.
- Next, crack the eggs into another shallow dish. Add the dijon mustard and whisk until well combined.
- Finally, add the panko breadcrumbs, parmesan cheese, lemon zest, garlic powder, salt and black pepper to another shallow dish. Stir until well combined.
- Dip the chicken cutlets into the flour, then into the egg mixture, and finally into the breadcrumb mixture, being sure to coat both sides well. You can use your fingers to press the breadcrumbs into the chicken a bit.
- Fry the Chicken Cutlets: Add around 1/4 cup of olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the chicken cutlets (1-2 at a time depending on the size of your skillet) and fry the chicken cutlets for 3-4 minutes on each side until crisp and golden brown. Transfer the chicken cutlets to a wire rack that’s been placed over paper towels. Repeat this process with the remaining chicken breast.
- Let the chicken breast rest for 5 minutes before slicing. Top with a bit of flaky sea salt and chopped parsley.
- Serve the chicken cutlets with chopped little gem lettuce and the cucumber avocado salad on the side.
