Description
Crispy Chicken Cutlet Salad is a fresh and satisfying dish, featuring golden-crusted chicken on a bed of artisan lettuce with a bright and zesty lemon garlic dressing. Perfect for a light meal or a refreshing side salad!
Ingredients
Units
Scale
- 1 large chicken breast, cut lengthwise and pounded thinly
- 1/2 cup flour
- 2 eggs, lightly beaten
- 1 cup Italian-style panko
- 1/4 cup powdered parmesan
- Pinch of salt
- 1 1/2 cup canola oil
- 1 large head (or two small) artisan lettuces, rinsed and chopped
- 1/3 cup extra-virgin olive oil
- 1/2 tsp lemon zest
- Juice from half a lemon
- 2 garlic cloves, minced
- Pinch of salt
- Crack of black pepper
Instructions
- Prepare Chicken Cutlets: In three shallow bowls, prepare flour (with a pinch of salt), beaten eggs, and a panko mixture (with a pinch of salt and parmesan). Dredge the chicken in flour, then egg wash, and finally coat with the panko mixture on both sides.
- Fry Chicken: Heat canola oil to medium-high heat in a skillet. Sear the chicken for 4 minutes on one side, then flip and cook for another 3 minutes. Remove the chicken and let rest on a wire rack, then slice into strips.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, a pinch of salt, and black pepper until emulsified.
- Assemble Salad: In a large bowl, toss chopped lettuce with the dressing to coat. Layer the crispy chicken strips on top and garnish with fresh parmesan and more freshly squeezed lemon juice.
- Serve: Enjoy the salad immediately while the chicken is still crispy!
Notes
- Feel free to add any other salad toppings like cherry tomatoes, avocado, or croutons.
- The dressing can be made ahead and stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg