Herbed Chicken Cutlets with Garden Salad
Learn how to make crispy, herbed chicken cutlets with a vibrant, refreshing garden salad! The chicken breasts are pounded until thin and tender, breaded in a parmesan panko mixture, and served with a refreshing salad full of garden vegetables. It's the perfect summer cutlet recipe!
Servings 4 Cutlets
Calories
Ingredients
Garden Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- 1/4 cup red onion, sliced
- 2 Tablespoons sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 2-3 Tablespoons red wine vinegar
- 1/4 teaspoon garlic powder
- salt & black pepper to taste
The Chicken Cutlets
- 2 chicken breasts, divided into 4 cutlets
- 1/2 cup all-purpose flour
- healthy pinch of salt
Breading
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/3 cup Parmigiano Reggiano, finely and freshly grated
- 1/2 teaspoons dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Egg mixture
- 2 large eggs
- 2-3 Tablespoons fresh basil & parsley mix, very finely chopped
- healthy pinch of salt
For Cooking
- 1/3 cup cooking oil I like to use the oil from the sundried tomato jar and supplement with a high heat cooking oil
Instructions
- Make the salad: In a medium-sized bowl, add the halved tomatoes, red onion, cucumber, and sun-dried tomatoes. Drizzle with the dressing ingredients and season to taste with salt and black pepper - mix until salad ingredients are evenly dressed. Then cover and let it sit to the side while you make the cutlets.
- Prep the chicken: Pat the chicken breasts dry with paper towels, then, using a sharp knife, carefully slice them lengthwise in half to create cutlets. You should have four cutlets in total when finished. Then place the chicken between plastic wrap and pound with the smooth side of a meat hammer until the chicken is ¼ to ½ inch in thickness.
- Make the cutlets: Create an assembly line of three shallow dishes (make sure each are big enough to fit the cutlets). One with all-purpose flour and a healthy pinch of salt; the second with whisked eggs, finely chopped herbs, and a pinch of salt; and the third with the breadcrumb mixture. Dip the cutlets first in the flour, then the eggs, and then the breadcrumbs - being sure to pack down the breadcrumbs onto the cutlets. Then shake off any extra breadcrumbs before transferring to a sheet pan lined with parchment paper. Repeat until all the chicken cutlets are evenly coated.
- Cook the culets: Heat a large pan on medium heat for several minutes, then add 3 to 4 Tablespoons of a cooking olive oil or the oil from the sun-dried tomato jar. When the oil shimmers, add the chicken cutlets and cook for 4-6 minutes, or until golden. Then flip and cook for another 4-6 minutes. Transfer to a clean plate or pan and keep uncovered (covering will make the crispy breading soggy). If you want to keep the cutlets warm while you make them, place them in the oven on the warm setting, uncovered, while you cook the remaining cutlets. Add more oil as needed to finish the remaining cutlets.
- Serve with the salad: Once the cutlets are cooked, serve with the salad and dressing and enjoy!
Notes
Don't cover the cutlets: avoid covering the cutlets with foil to keep them warm - this will cause the crispy breading to soften and become soggy. Keep them uncovered and in a warm (not hot) oven until ready to serve!