Ingredients
Scale
- For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total): The foundation of our dish; we’ll be butterflying and pounding these thin for quick, even cooking.
- 1 cup all-purpose flour: For the first step in our dredging process, helping the egg adhere.
- 2 large eggs: Beaten lightly, these will act as the binder for our breadcrumbs.
- 1 ½ cups Panko breadcrumbs: These Japanese-style breadcrumbs are key to an extra crispy, golden-brown crust.
- ½ cup grated Parmesan cheese: Adds a savory, umami depth to the breading.
- 1 teaspoon garlic powder: For a subtle aromatic kick in the coating.
- 1 teaspoon onion powder: Complements the garlic powder for a well-rounded savory flavor.
- ½ teaspoon dried oregano (or Italian seasoning): Introduces a hint of herbaceousness.
- Salt and freshly ground black pepper: To season every layer, from chicken to breading.
- ¼ cup olive oil (or other high smoke point oil like avocado or canola oil): For pan-frying the cutlets to golden perfection.
- 2 tablespoons unsalted butter: Adds richness and helps with browning when frying.
- For the Greens and Vinaigrette:
- 5 oz mixed baby greens (such as arugula, spinach, baby kale, or spring mix): A fresh, peppery, or tender base to complement the rich chicken.
- ¼ cup extra virgin olive oil: The base of our simple, bright vinaigrette.
- 2 tablespoons fresh lemon juice: Adds acidity and freshness to cut through the richness of the chicken.
- 1 teaspoon Dijon mustard: Helps emulsify the vinaigrette and adds a tangy note.
- 1 small clove garlic, minced or grated: For a pungent bite in the dressing.
- Salt and freshly ground black pepper: To taste, for seasoning the vinaigrette.
- Optional: Cherry tomatoes, halved; thinly sliced red onion; shaved Parmesan for garnish.
Instructions
- Prepare the Chicken:
- Place one chicken breast on a cutting board. Lay your non-dominant hand flat on top of the breast. With a sharp knife held parallel to the cutting board, carefully slice horizontally through the thickest part of the breast, stopping about ½ inch from the other side. Open it like a book.
- Place the butterflied chicken breast between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, a rolling pin, or even a heavy-bottomed pan, gently pound the chicken to an even thickness of about ¼ inch. Be firm but not aggressive, working from the center outwards, to avoid tearing the meat. Repeat with the remaining chicken breast.
- Season both sides of each pounded chicken cutlet generously with salt and pepper. Set aside.
- Set Up Breading Station:
- Prepare three shallow dishes or plates for dredging.
- In the first dish, combine the all-purpose flour with ½ teaspoon of salt and ¼ teaspoon of pepper.
- In the second dish, lightly beat the eggs with a tablespoon of water.
- In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano (or Italian seasoning), ½ teaspoon salt, and ¼ teaspoon pepper. Mix well to ensure even distribution of seasonings.
- Bread the Chicken Cutlets:
- Working with one cutlet at a time, dredge it in the seasoned flour, shaking off any excess.
- Next, dip the floured cutlet into the beaten egg mixture, ensuring it’s fully coated, and allow any excess egg to drip off.
- Finally, press the egg-coated cutlet firmly into the Panko breadcrumb mixture, covering both sides completely. Gently pat the breadcrumbs onto the chicken to help them adhere. Place the breaded cutlet on a clean plate or wire rack. Repeat with the remaining cutlets.
- Pro Tip: For optimal adhesion, you can let the breaded cutlets rest for 10-15 minutes in the refrigerator. This helps the coating set.
- Cook the Chicken Cutlets:
- Place a large skillet (cast iron works wonderfully) over medium-high heat. Add the ¼ cup of olive oil and 2 tablespoons of butter. Allow the fat to heat up until the butter is melted and foamy, and the oil shimmers. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in.
- Carefully place two breaded chicken cutlets in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Fry for about 3-4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Adjust the heat as needed to prevent the breading from burning before the chicken is cooked.
- Once cooked, transfer the crispy chicken cutlets to a wire rack set over a baking sheet to drain any excess oil and maintain crispiness. Sprinkling with a tiny bit more salt immediately after frying enhances flavor. Keep warm in a low oven (around 200°F or 90°C) if cooking in batches.
- Prepare the Vinaigrette and Greens:
- While the chicken is cooking or resting, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- In a large bowl, place your mixed baby greens. If using, add cherry tomatoes and thinly sliced red onion.
- Just before serving, pour the vinaigrette over the greens and toss gently to coat. Avoid dressing the greens too early, as they can become wilted.
- Serve:
- Place a generous helping of the dressed greens on each plate.
- Top with a crispy chicken cutlet, either whole or sliced into strips.
- Garnish with additional shaved Parmesan cheese, if desired, and perhaps a lemon wedge on the side. Serve immediately and enjoy the delightful contrast of textures and flavors.
Nutrition
- Serving Size: one normal portion
- Calories: 750