Summery Sunday Chicken Cutlet with Lemony Whipped Feta and Tomato Salad
Summery Sunday Chicken Cutlet with Lemony Whipped Feta and Tomato Salad
Ingredients
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil, or preferred frying oil, as needed for frying
For the Lemony Whipped Feta
- 8 ounces feta cheese, block or crumbles
- 1 tablespoon lemon juice, from fresh lemon
- 2 tablespoons olive oil
For the Fresh Tomato Salad
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the chicken cutlets: Slice each boneless, skinless chicken breast horizontally in half to create four thinner cutlets. Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is evenly thin, approximately 1/4 inch thick. Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 10 min
- 2
Set up the breading station: In the first shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and dried oregano. Mix well. In the second shallow bowl, crack and beat the 2 eggs to create an egg wash. In the third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix well.
⏱️ 5 min
- 3
Bread the chicken: Take one seasoned chicken cutlet and dredge it completely in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess. Dip the floured chicken into the beaten egg wash, letting any excess drip off. Transfer the chicken to the panko and Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well to all surfaces. Repeat this process for all chicken cutlets.
⏱️ 10 min
- 4
Fry the chicken: Heat the olive oil (or preferred frying oil) in a large skillet over medium-high heat. The oil should be enough to shallow-fry the cutlets, about 1/2 inch deep. Once the oil is hot (a sprinkle of panko should sizzle immediately), carefully place the breaded chicken cutlets into the skillet. Do not overcrowd the pan; cook in batches if necessary. Fry for 3-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the cooked chicken cutlets from the pan and place them on a wire rack to drain any excess oil.
⏱️ 15 min
- 5
Make the lemony whipped feta: In a food processor, combine the feta cheese, fresh lemon juice, and olive oil. Process until the mixture is smooth and light, forming a fluffy whipped feta. You may need to scrape down the sides of the bowl once or twice.
⏱️ 5 min
- 6
Prepare the fresh tomato salad: In a mixing bowl, combine the halved cherry tomatoes, thinly sliced red onion, chopped fresh basil, and chopped fresh parsley. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper. Gently toss all ingredients together until well combined.
⏱️ 5 min
- 7
Assemble the dish: Spread a generous layer of the lemony whipped feta onto each serving plate. Place a crispy chicken cutlet on top of the whipped feta. Spoon a portion of the fresh tomato salad over the chicken cutlet. Garnish with additional fresh parsley, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Summery Sunday Chicken Cutlet with Lemony Whipped Feta and Tomato Salad
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil, or preferred frying oil, as needed for frying
For the Lemony Whipped Feta
- 8 ounces feta cheese, block or crumbles
- 1 tablespoon lemon juice, from fresh lemon
- 2 tablespoons olive oil
For the Fresh Tomato Salad
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the chicken cutlets: Slice each boneless, skinless chicken breast horizontally in half to create four thinner cutlets. Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is evenly thin, approximately 1/4 inch thick. Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 10 min - 2
Set up the breading station: In the first shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and dried oregano. Mix well. In the second shallow bowl, crack and beat the 2 eggs to create an egg wash. In the third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix well.
⏱️ 5 min - 3
Bread the chicken: Take one seasoned chicken cutlet and dredge it completely in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess. Dip the floured chicken into the beaten egg wash, letting any excess drip off. Transfer the chicken to the panko and Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well to all surfaces. Repeat this process for all chicken cutlets.
⏱️ 10 min - 4
Fry the chicken: Heat the olive oil (or preferred frying oil) in a large skillet over medium-high heat. The oil should be enough to shallow-fry the cutlets, about 1/2 inch deep. Once the oil is hot (a sprinkle of panko should sizzle immediately), carefully place the breaded chicken cutlets into the skillet. Do not overcrowd the pan; cook in batches if necessary. Fry for 3-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the cooked chicken cutlets from the pan and place them on a wire rack to drain any excess oil.
⏱️ 15 min - 5
Make the lemony whipped feta: In a food processor, combine the feta cheese, fresh lemon juice, and olive oil. Process until the mixture is smooth and light, forming a fluffy whipped feta. You may need to scrape down the sides of the bowl once or twice.
⏱️ 5 min - 6
Prepare the fresh tomato salad: In a mixing bowl, combine the halved cherry tomatoes, thinly sliced red onion, chopped fresh basil, and chopped fresh parsley. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper. Gently toss all ingredients together until well combined.
⏱️ 5 min - 7
Assemble the dish: Spread a generous layer of the lemony whipped feta onto each serving plate. Place a crispy chicken cutlet on top of the whipped feta. Spoon a portion of the fresh tomato salad over the chicken cutlet. Garnish with additional fresh parsley, if desired. Serve immediately.
⏱️ 5 min