Panko Chicken Cutlets
Serves 320 mins prep10 mins cook
When you take a bite of these golden crispy cutlets that contrast so well with a juicy and tender center, you will be hooked. The tangy bite of the dijon mustard, subtle sweetness of the honey and the nutty toasted flavor of the parmigiano pair perfectly. When you add the vibrant and refreshing fennel arugula salad, you have a perfect meal for a casual weeknight dinner or a special occasion!
0 servings
What you need
Instructions
Fennel Arugula Salad 1 Add 1/3 cup grated parmigiano to a bowl with the zest of 1 lemon, the juice, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2 Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3 Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. Crispy Chicken Cutlets 6 Slice the chicken breasts, then pound until desired level of thickness. 7 Whisk the egg with milk and strain onto a plate. 8 Mix the panko with the remaining 1/3 c parm, add a bit of salt and pepper. 9 Add some seasoned salt or salt and pepper to the flour. 10 Coat the chicken well on both sides with the flour, dredge with the egg and coat with the panko. 11 Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high. 12 Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. Remove from the pan. 13 Top with the salad, more parm and black pepper and that is it!View original recipe