Ingredients
Chicken Romano:
- 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
Salad:
- 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
Instructions
- Pound Them: Place individual chicken strips between layers of parchment paper and gently pound them into ¼ to ½ inch thick slices using a meat tenderizer. Sprinkle both sides of the chicken with a generous pinch of kosher salt and set aside to rest.
- Prepare Dredging Stations: In a shallow bowl, whisk together the flour, Italian seasoning, garlic powder, kosher salt, and black pepper. In a second bowl, combine the panko breadcrumbs, Pecorino Romano, and Parmesan cheese. In a third bowl, whisk the eggs until light and airy.
- Dredge the Chicken: Dip each chicken cutlet first into the flour mixture, pressing to coat thoroughly and shaking off excess. Then immerse into the egg wash, ensuring no dry spots remain. Finally, press each cutlet into the panko-cheese mixture to adhere the breading. Place the breaded cutlets on a clean plate and repeat for all pieces.
- Heat the Oil: In a sauté pan or skillet, heat the avocado oil over medium-high heat. Test the oil’s readiness by dropping in a panko crumb—if it sizzles immediately, the oil is ready for frying.
- Fry the Cutlets: Fry the cutlets in batches of 2-3 to avoid overcrowding the pan. Cook for 3-5 minutes total, flipping around halfway through, until the cutlets are golden brown and cooked through. Transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets, adding more oil if necessary.
- Make the Salad Dressing: In a mason jar with a lid, combine olive oil, Dijon mustard, lemon juice, honey, a pinch of salt, and freshly cracked black pepper. Shake vigorously until emulsified.
- Assemble the Salad: In a bowl, combine baby arugula, soaked and drained red onions, and thinly sliced Granny Smith apples. Toss with a few tablespoons of the prepared dressing. Adjust seasoning or dressing to taste, then sprinkle shredded Parmesan on top.
- Serve: Plate the crispy chicken cutlets and either top with the peppery arugula salad or serve the salad on the side immediately for a fresh, balanced meal.
Notes
- For extra crispiness, use panko breadcrumbs which provide a light, crunchy coating.
- Soaking red onions in cold water mellows their sharpness, enhancing salad balance.
- Avocado oil is chosen for its high smoke point, suitable for frying at medium-high heat.
- Ensure not to overcrowd the pan while frying to maintain oil temperature and crispiness.
- Chicken cutlets can be pounded thinner or thicker depending on preference but cook time should be adjusted accordingly.
- Leftover cutlets are best reheated in an oven or air fryer to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
