Chicken Cutlet Salad
Chicken Cutlet Salad
Ingredients
For the Chicken Cutlets
- 2 chicken breasts, cut in half horizontally to make 4 cutlets
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 head romaine lettuce, chopped
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- Parmesan cheese, shaved, as needed
Instructions
- 1
Prepare the chicken cutlets: Take the 2 chicken breasts and slice them horizontally in half to create 4 thinner cutlets. Place one chicken cutlet between two pieces of parchment paper. Using a meat mallet, pound the chicken until it is thin and even, about 1/4-inch thick. Repeat this process for all chicken cutlets.
⏱️ 5 min
- 2
Set up the breading station: Prepare three separate shallow bowls for breading. In the first bowl, add the 1/4 cup all-purpose flour. In the second bowl, crack and whisk the 2 large eggs to create an egg wash. In the third bowl, add the 1/2 cup panko breadcrumbs. To the panko breadcrumbs, add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Mix the seasonings thoroughly into the panko breadcrumbs.
⏱️ 5 min
- 3
Bread the chicken: Take each chicken cutlet and dredge it first in the flour, ensuring it's fully coated, then shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, transfer the cutlet to the seasoned panko breadcrumbs, pressing gently to ensure a good coating on both sides. Place the breaded cutlet on a plate or rack and repeat for the remaining cutlets.
⏱️ 10 min
- 4
Cook the chicken cutlets: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter is melted and the pan is hot, carefully place the breaded chicken cutlets into the pan. Cook for 3 to 4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F). Once cooked, remove the cutlets from the pan and place them on a cutting board to rest.
⏱️ 8 min
- 5
Prepare the dressing: In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk all the ingredients together until the dressing is well combined and smooth.
⏱️ 3 min
- 6
Prepare the salad components: Chop 1 head of romaine lettuce. Thinly slice 1/4 of a red onion. Halve 1 cup of cherry tomatoes. Dice 1/2 a cucumber.
⏱️ 5 min
- 7
Assemble the salad: Slice the cooked chicken cutlets into strips. In a large bowl, combine the chopped romaine lettuce, sliced red onion, halved cherry tomatoes, and diced cucumber. Pour the prepared dressing over the salad ingredients. Toss gently to coat all the vegetables with the dressing. Top the salad with the sliced chicken cutlets and garnish with shaved Parmesan cheese.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Cutlet Salad
For the Chicken Cutlets
- 2 chicken breasts, cut in half horizontally to make 4 cutlets
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 head romaine lettuce, chopped
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- Parmesan cheese, shaved, as needed
Instructions
- 1
Prepare the chicken cutlets: Take the 2 chicken breasts and slice them horizontally in half to create 4 thinner cutlets. Place one chicken cutlet between two pieces of parchment paper. Using a meat mallet, pound the chicken until it is thin and even, about 1/4-inch thick. Repeat this process for all chicken cutlets.
⏱️ 5 min - 2
Set up the breading station: Prepare three separate shallow bowls for breading. In the first bowl, add the 1/4 cup all-purpose flour. In the second bowl, crack and whisk the 2 large eggs to create an egg wash. In the third bowl, add the 1/2 cup panko breadcrumbs. To the panko breadcrumbs, add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Mix the seasonings thoroughly into the panko breadcrumbs.
⏱️ 5 min - 3
Bread the chicken: Take each chicken cutlet and dredge it first in the flour, ensuring it's fully coated, then shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, transfer the cutlet to the seasoned panko breadcrumbs, pressing gently to ensure a good coating on both sides. Place the breaded cutlet on a plate or rack and repeat for the remaining cutlets.
⏱️ 10 min - 4
Cook the chicken cutlets: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter is melted and the pan is hot, carefully place the breaded chicken cutlets into the pan. Cook for 3 to 4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F). Once cooked, remove the cutlets from the pan and place them on a cutting board to rest.
⏱️ 8 min - 5
Prepare the dressing: In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk all the ingredients together until the dressing is well combined and smooth.
⏱️ 3 min - 6
Prepare the salad components: Chop 1 head of romaine lettuce. Thinly slice 1/4 of a red onion. Halve 1 cup of cherry tomatoes. Dice 1/2 a cucumber.
⏱️ 5 min - 7
Assemble the salad: Slice the cooked chicken cutlets into strips. In a large bowl, combine the chopped romaine lettuce, sliced red onion, halved cherry tomatoes, and diced cucumber. Pour the prepared dressing over the salad ingredients. Toss gently to coat all the vegetables with the dressing. Top the salad with the sliced chicken cutlets and garnish with shaved Parmesan cheese.
⏱️ 4 min