Crispy chicken cutlets with summer salad

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Serves: 4

Salad:

1 pint cherry tomatoes, halved

2 nectarines, chopped into 1/2 inch cubes

1/2 shallot, chopped

1 cup castelvetrano olives, roughly chopped or torn

1 8-oz container Ciliegine, halved or torn into bite-sized pieces

1/2 cup chopped parsley

1 tbsp red wine vinegar

2 tbsp lemon juice

2 tbsp olive oil

flaky salt

Chicken:

2 chicken breasts (about 1-1.25 lbs total), sliced in half into cutlets and pounded until 1/4-1/2” thick

1 cup flour

2 eggs, beaten

1 cup panko bread crumbs

oil for frying

Anweisungen

Mix all salad ingredients together. For best results, mix right before serving.

Place your flour, eggs, and panko bread crumbs into three separate shallow bowls. Season each with salt and pepper. Season your chicken cutlets with salt. Dredge your cutlets by first coating them in flour, then the egg wash, then the breadcrumbs.

Heat 1/2” oil over medium heat in a heavy-bottom skillet. Working one at a time (or two, if you have a very large skillet), cook cutlets for 2-3 minutes per side until golden brown.

To serve, top cutlets with salad.