Name: Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound boneless skinless chicken, cut into 6 vertical strips; ½ cup all purpose flour; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 large eggs, whisked; 1 cup panko breadcrumbs; ¾ cup Pecorino Romano, grated; ⅓ cup Parmesan cheese, grated; ⅓ cup avocado oil or other high heat oil; ¼ cup olive oil; 3 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 tablespoon honey; 3-4 ounces baby arugula; ½ cup sliced red onions, soaked in cold water and drained; ½ cup thinly sliced Granny Smith apples; ⅓ cup shredded Parmesan

Jump to Recipe· 4.1 from 53 reviews

If you are craving a dish that masterfully combines crunch, savory depth, and fresh, peppery brightness, then you absolutely need to try this Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe. The golden, crispy cutlets offer a perfect blend of Pecorino Romano and Parmesan cheese in the breading, giving each bite an irresistible umami punch. Paired with a vibrant arugula salad tossed in a tangy lemon-Dijon dressing, this recipe is a delightful harmony of textures and flavors that will quickly become a favorite weeknight meal or impressive dinner for guests.

Ingredients You’ll Need

The image shows four white bowls and a white oval plate on a white marbled surface, illustrating the process of breading meat. The first bowl contains white flour with a raw light beige piece of meat partially covered in it. The second bowl shows the same piece coated with flour inside a mixture of beaten eggs, the yellow-orange liquid partially surrounding the meat. In the third bowl, the piece of meat is partly soaked in an off-white crumb coating with a slightly coarse texture on top of a white base. The final white oval plate holds multiple pieces of meat fully coated in the crumb mixture, looking light tan and textured. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on straightforward, readily available ingredients that each contribute crucial elements to the dish’s success. From the savory aromatics in the Italian seasoning to the fresh zing of lemon juice in the salad, every component plays a vital role in bringing out a perfect balance of taste, texture, and color.

1 pound boneless skinless chicken: Cut into strips for quick, even cooking and tender bite-sized pieces.

½ cup all-purpose flour: Creates a light base layer to help the breading stick perfectly.
1 teaspoon Italian seasoning: Adds classic herby notes that elevate the chicken flavor.
1 teaspoon garlic powder: Infuses a subtle, savory depth throughout the crust.

1 teaspoon kosher salt: Essential for seasoning both chicken and coating layers for flavor enhancement.
½ teaspoon black pepper: Provides mild heat and contrasts the creamy cheeses.
2 large eggs, whisked: The glue that holds the breading to the chicken with a light, airy texture.

1 cup panko breadcrumbs: Crucial for achieving the signature crisp crunch of the cutlets.
¾ cup grated Pecorino Romano: Delivers sharp, salty notes that make the breading unforgettable.
⅓ cup grated Parmesan cheese: Adds nuttiness and a complementary richness to the cheese mix.

⅓ cup avocado oil (or other high-heat oil): Perfect for frying because it maintains a high temperature without imparting strong flavors.
¼ cup olive oil: Serves as the base for the vibrant salad dressing.
3 tablespoons lemon juice: Brings a refreshing, zesty brightness that beautifully contrasts the savory cutlets.

2 teaspoons Dijon mustard: Adds a subtle punch and emulsifies the dressing perfectly.
1 tablespoon honey: Balances the acidity with a touch of natural sweetness.
3-4 ounces baby arugula: The star of the salad offering a peppery, crisp bite full of freshness.

½ cup sliced red onions, soaked and drained: Soaking mellows their sharpness, lending delicate sweetness and crunch.
½ cup thinly sliced Granny Smith apples: Adds a tart crispness that contrasts beautifully with the salty, fried chicken.
⅓ cup shredded Parmesan: Finishing touch that ties salad and cutlets with familiar cheesy richness.

How to Make Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe

Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe - Recipe Image

Step 1: Pound the Chicken

Start by placing each chicken strip between layers of parchment paper, then gently pound them using a meat tenderizer until they are about ¼ to ½ inch thick. The even thickness ensures quick, uniform cooking and keeps the cutlets tender. Sprinkle each piece generously with kosher salt on both sides to enhance the flavor right from the start.

Step 2: Set Up Your Dredging Station

In three separate shallow bowls, prepare your coating layers: first, combine the flour with Italian seasoning, garlic powder, kosher salt, and black pepper; in the second, mix panko breadcrumbs with Pecorino Romano and Parmesan cheeses; and in the third, whisk the eggs until light and frothy. This setup is essential to creating the signature crispy crust bonded with rich cheesy notes.

Step 3: Dredge the Cutlets

Dip each chicken piece first into the seasoned flour, pressing lightly to coat evenly and shaking off the excess. Then submerge it into the egg wash, making sure every inch is covered with no dry spots. Finally, press each cutlet firmly into the cheesy panko mixture, ensuring a thick and even coating. Place the breaded cutlets onto a clean plate while you prepare the rest.

Step 4: Heat the Oil and Fry

Heat avocado oil in a large sauté pan over medium-high heat until shimmering. Test the temperature by dropping a breadcrumb; it should sizzle immediately. Fry the cutlets in small batches (2 to 3 at a time) for 3 to 5 minutes total, flipping halfway through, until they achieve an irresistible golden brown. Remove them to a wire rack set over a baking sheet to keep them crisp while cooking the rest.

Step 5: Prepare the Peppery Arugula Salad

In a mason jar, combine olive oil, lemon juice, Dijon mustard, honey, salt, and freshly cracked black pepper, then shake vigorously to emulsify the dressing. Toss baby arugula, soaked red onions, and Granny Smith apple slices in a bowl with a couple of tablespoons of the dressing. Adjust the dressing to taste, then finish with a generous sprinkle of shredded Parmesan for added flavor and texture.

Enjoy Your Meal

Plate the crispy chicken Romano cutlets and top or serve alongside the peppery arugula salad for a harmoniously balanced meal full of texture and fresh, bold flavors.

How to Serve Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe

Garnishes

For an extra flair, sprinkle some freshly grated Pecorino Romano or a few lemon zest curls over the cutlets to highlight the cheese profile and add brightness. A few cracked black peppercorns add a subtle heat that complements the salad’s spice.

Side Dishes

This Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe pairs beautifully with light sides like garlic roasted potatoes, creamy polenta, or even a refreshing tomato and basil salad for those who want to elevate the meal while keeping it balanced and vibrant.

Creative Ways to Present

Try serving the cutlets sliced over warm crostini topped with a spoonful of the arugula salad to create a delicious appetizer or party platter. Alternatively, use the cutlets to assemble a rustic sandwich layered with extra greens and a swipe of lemon aioli to enjoy this recipe’s flavors on the go.

Make Ahead and Storage

Storing Leftovers

Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Keep the arugula salad dressing separate and toss just before serving to maintain freshness and crisp textures.

Freezing

The breaded cutlets freeze very well. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating to preserve their crispy crust.

Reheating

To keep the cutlets crispy, reheat them in a preheated oven at 375°F (190°C) on a wire rack or baking sheet for about 10 minutes rather than microwaving. Refresh the salad by adding new lemon-Dijon dressing after warming the chicken.

FAQs

Can I use chicken breasts instead of strips for the cutlets?

Absolutely! You can slice chicken breasts into strips or even use whole flattened breasts. Just make sure they are pounded evenly to ensure even cooking and the perfect crispy coating.

Is there a substitute for Pecorino Romano if I can’t find it?

Parmesan cheese is the closest substitute with a similar salty and nutty flavor, though Pecorino Romano offers a sharper taste. Using just Parmesan still yields a delicious crust.

What if I don’t have avocado oil? Can I use olive oil for frying?

Avocado oil is preferred for its high smoke point, but you can use light olive oil or another neutral oil suitable for frying. Avoid extra virgin olive oil since it has a lower smoke point and stronger flavor.

How do I prevent the onions from overpowering the salad?

Soaking sliced red onions in cold water for 10-15 minutes mellows their sharpness and adds a subtle sweetness that blends perfectly with the arugula and apple.

Can I make the salad dressing ahead of time?

Yes, the lemon-Dijon dressing keeps well in the refrigerator for up to 5 days. Give it a good shake or stir before tossing it with the salad to recombine the ingredients.

Final Thoughts

This Crispy Chicken Romano Cutlets with Peppery Arugula Salad Recipe is truly a gem worth making again and again. It strikes that perfect balance of crispy, cheesy indulgence with bright, fresh salad vibrancy that feels both satisfying and light. I’m confident once you try it, this delicious dish will become a dinner staple you love sharing with friends and family. So next time you want a flavorful, textural feast that’s easy to pull together, give this recipe a whirl — your taste buds will thank you enthusiastically!