Ingredients
Chicken Cutlets
- 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 grated garlic until well combined. Add the cucumbers, avocados, and radishes to the dressing. Toss everything gently until the salad is evenly coated, then set it aside to let the flavors meld.
- Prep the Chicken Breast: Slice the chicken breasts in half lengthwise to create thinner cutlets. Place each piece between two sheets of parchment paper or plastic wrap, then use a rolling pin or meat mallet to pound the chicken evenly until it is about 1/4 inch thick, which helps it cook quickly and evenly.
- Prepare the Breading Stations: Place the all-purpose flour in a shallow dish. In a second shallow dish, crack the eggs and add Dijon mustard, then whisk until smooth. In a third shallow dish, combine panko breadcrumbs, grated Parmesan cheese, lemon zest, garlic powder, salt, and black pepper; mix thoroughly.
- Bread the Chicken Cutlets: Dip each flattened chicken piece first into the flour, ensuring it is lightly coated on both sides. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, coating both sides well and pressing the crumbs slightly into the chicken to ensure they adhere.
- Fry the Chicken Cutlets: Heat about 1/4 cup of olive oil in a large skillet over medium-high heat. Once hot, add 1-2 chicken cutlets, depending on skillet size, without overcrowding. Cook each side for 3-4 minutes until the coating is crisp and golden brown and the chicken is cooked through. Transfer cooked cutlets to a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.
- Rest and Finish: Allow the fried chicken cutlets to rest for 5 minutes; this helps retain juices. Sprinkle the cutlets with flaky sea salt and chopped parsley for a fresh, flavorful finish.
- Serve: Arrange the cutlets on plates alongside chopped little gem lettuce and a generous serving of the buttermilk cucumber avocado salad for a crisp, vibrant accompaniment.
Notes
- Use a meat mallet or rolling pin to ensure chicken cutlets are evenly thin for quick and even cooking.
- Press the breadcrumbs firmly into the chicken to prevent them from falling off during frying.
- Frying in olive oil gives a flavorful crust but can be substituted with a neutral oil if desired.
- Let the chicken rest after frying to keep it juicy.
- The salad can be made ahead and chilled for flavors to develop but add avocados last to prevent browning.
- If you prefer a lighter option, consider baking the cutlets at 425°F for 15-20 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
