Description
Crispy Chicken Cutlets with Mediterranean Salad
Ingredients
For the Chicken Cutlets:
2 large chicken breasts, sliced in half lengthwise
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
3 tbsp olive oil (for frying)
For the Mediterranean Salad:
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup Kalamata olives
1/4 cup crumbled feta cheese
1 tbsp olive oil
1 tsp red wine vinegar
Salt and pepper to taste
For Garnish:
Fresh basil leaves
Dollop of Greek yogurt (optional)
Directions
Prepare the Chicken:
Set up a breading station with three shallow bowls: flour in one, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
Coat each chicken piece in flour, then dip into the egg, and finally coat with the breadcrumb mixture.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Cook the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the Salad:
In a bowl, combine cherry tomatoes, cucumber, Kalamata olives, and feta cheese. Drizzle with olive oil and red wine vinegar. Toss to combine, then season with salt and pepper.
Assemble and Serve:
Plate the chicken cutlets and top with the Mediterranean salad. Garnish with fresh basil leaves and a dollop of Greek yogurt, if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
1. Slice two large chicken breasts in half lengthwise to create four thin cutlets. Pat them dry with a paper towel.
2. Set up your breading station: Place all-purpose flour in a shallow bowl. In a second bowl, beat two eggs. In a third bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.
3. Dredge each chicken piece: First coat it thoroughly in flour, shaking off the excess. Next, dip it into the beaten egg, letting any excess drip off. Finally, press it firmly into the panko mixture to ensure an even, complete coating.
4. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the breaded cutlets. Avoid crowding the pan; cook in batches if needed.
5. Fry for 3-4 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
6. While the chicken rests, prepare the salad. In a medium bowl, combine halved cherry tomatoes, sliced cucumber, Kalamata olives, and crumbled feta.
7. Drizzle the salad with 1 tablespoon of olive oil and 1 teaspoon of red wine vinegar. Toss gently to combine, then season with salt and pepper.
8. Plate the crispy chicken cutlets and top generously with the Mediterranean salad. Garnish and serve immediately.
Serving Suggestions
This dish is wonderfully versatile. For a heartier meal, serve it alongside a portion of lemon-herb orzo, couscous, or crusty bread to soak up the salad’s juices. To keep it light, pair it with a simple arugula salad or roasted vegetables like zucchini and bell peppers. The optional Greek yogurt garnish adds a creamy, tangy element that complements the crispy chicken perfectly.
How-to Summary
Create crispy, golden-brown chicken cutlets by breading chicken breasts in a three-step station (flour, egg, seasoned panko-Parmesan mix) and pan-frying them. Simultaneously, toss together a quick Mediterranean salad of tomatoes, cucumber, olives, and feta with a simple olive oil and vinegar dressing. Assemble by topping the hot cutlets with the fresh salad for a contrast of textures and flavors.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. For a lighter option, place the breaded cutlets on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway, until cooked through and crispy.
What can I use instead of panko breadcrumbs? Regular breadcrumbs or crushed cornflakes make good substitutes, though panko provides the crispiest, lightest texture.
How do I store and reheat leftovers? Store chicken and salad separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an air fryer or oven (350°F for 10 mins) to maintain crispiness; avoid the microwave.
Is there a gluten-free alternative for the flour? Absolutely. Use a 1:1 gluten-free all-purpose flour blend for the initial dredging and ensure your panko is a certified gluten-free brand.
Can I prepare the chicken ahead of time? You can bread the cutlets and refrigerate them on a baking sheet for up to 4 hours before cooking. This can actually help the coating adhere better.
Common Mistakes to Avoid
Avoid using chicken that isn’t patted dry, as moisture prevents the breading from sticking. Do not skip the flour step—it creates a key dry layer for the egg to adhere to. Ensure your oil is properly heated before adding the chicken; if it’s not hot enough, the cutlets will absorb oil and become greasy. Finally, resist the urge to move the chicken around in the pan immediately after adding it—let it cook undisturbed for a few minutes to form a perfect crust.
Conclusion
This Crispy Chicken Cutlets with Mediterranean Salad recipe is a testament to how simple ingredients can create an extraordinary meal. It masterfully combines the comforting crunch of perfectly breaded chicken with the bright, fresh flavors of a classic Mediterranean salad. Quick enough for a weeknight yet impressive enough for guests, this dish offers a balanced, flavorful experience that is both satisfying and nutritious. Give it a try for a dinner that is sure to become a regular in your rotation.