Ingredients
Crispy Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil
Pistachio Vinaigrette
- 3 tablespoons olive oil
- 1 ½ tablespoons red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons pistachios, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Kosher salt and pepper, to taste
Salad
- 6 to 8 cups arugula greens
- 1 ½ cups sliced strawberries
- 2 to 3 ounces goat cheese, crumbled
- 2 tablespoons pistachios
Instructions
- Prepare the Chicken Cutlets: Thinly slice the chicken breasts lengthwise into very thin cutlets, aiming for slices so thin you can almost see through them. You should get 3 to 5 cutlets per chicken breast. Season all sides of the chicken well with kosher salt and pepper. Line a baking sheet with paper towels for draining cooked chicken.
- Set Up Breading Stations: Place the lightly beaten eggs in a shallow plate or bowl. In another plate or bowl, combine the seasoned breadcrumbs with the finely grated parmesan cheese.
- Heat Oil for Frying: In a large skillet, heat 1 to 2 tablespoons of olive oil over medium heat. Allow the oil to heat for about five minutes, monitoring carefully to avoid overheating. Adjust heat to maintain a steady medium temperature to ensure even frying.
- Bread the Chicken: Dip each chicken cutlet first into the beaten eggs, then coat on both sides with the breadcrumb and parmesan mixture, pressing gently to make sure the crumbs stick well.
- Cook the Chicken: Fry the breaded chicken cutlets in batches of two to three pieces at a time. Cook each side for approximately 3 to 4 minutes until deeply golden brown. Ensure the chicken is cooked through by checking the internal temperature reaches 165°F. Once done, transfer the chicken pieces to the paper towel-lined baking sheet to drain excess oil. Repeat for all cutlets.
- Make the Pistachio Vinaigrette: In a bowl, whisk together the 3 tablespoons olive oil, red wine vinegar, minced garlic, chopped pistachios, cilantro, parsley, mint, and a pinch of salt and pepper until thoroughly combined. Set aside, and refrigerate any extra dressing in a sealed container.
- Assemble the Salad: In a large salad bowl, toss the arugula with a pinch of salt and pepper. Add the sliced strawberries, crumbled goat cheese, and 2 tablespoons of pistachios. Drizzle with a few spoonfuls of the pistachio vinaigrette and toss gently to coat all ingredients evenly.
- Serve with Chicken: Arrange the crispy fried chicken cutlets on top of the salad. Drizzle additional vinaigrette over the top if desired. Toss lightly again and serve immediately for the best texture and flavor.
Notes
- Make sure the chicken cutlets are very thin to ensure quick and even cooking.
- If you prefer, substitute goat cheese with feta for a different tangy flavor.
- Use fresh, ripe strawberries for the sweetest taste contrast in the salad.
- Check the oil temperature carefully to avoid burning the breadcrumbs while ensuring the chicken cooks through.
- Leftover vinaigrette can be stored in the refrigerator for up to 3 days.
- To make the salad gluten-free, substitute seasoned breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
