Crispy Chicken Cutlets with Buttermilk Cucumber Salad

Name: Crispy Chicken Cutlets with Buttermilk Cucumber Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Chicken Breast (2 pounds boneless, skinless chicken breast (around 3 chicken breasts)); 2 pieces Egg (2 large eggs); ½ tbsp Dijon Mustard (1/2 tablespoon dijon mustard); ½ cup All-Purpose Flour (1/2 cup all purpose flour); 1 ½ cup Panko (1 1/2 cups panko bread crumbs); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese); 1 piece Lemon (zest of 1 lemon); 2 tsp Garlic Powder (2 teaspoons garlic powder); 2 ½ tsp Table Salt (2 teaspoons salt + 1/2 teaspoon salt, plus more to taste); ¾ tsp Black Pepper (1/2 teaspoon black pepper + 1/4 teaspoon black pepper); 0 pieces Olive Oil (olive oil, for frying); 0 pieces Sea Salt (flaky sea salt, for finishing); 0 pieces Parsley (chopped parsley, for finishing); 0 pieces Little Gem Lettuce (chopped little gem lettuce, for serving); ¼ cup Greek Yogurt (1/4 cup whole milk greek yogurt); 2 tbsp Buttermilk (2 tablespoons buttermilk); 2 tbsp Dill (2 tablespoons chopped dill); 2 tbsp Chives (2 tablespoons chopped chives); 1 clove Garlic (1 clove garlic, grated); 4 pieces Persian Cucumber (4 Persian cucumbers, sliced in half moons); 2 pieces Avocado (2 large avocados, sliced); 1 bunch Radishes (1 bunch radishes, thinly sliced)

Crispy Chicken Cutlets with Buttermilk Cucumber Salad - Dinner (American)

55 minAmerican

Servings6

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Ingredients

For 6 servings

Chicken Breast2 lb · 2 pounds boneless, skinless chicken breast (around 3 chicken breasts)
Egg2 pieces · 2 large eggs
Dijon Mustard½ tbsp · 1/2 tablespoon dijon mustard
All-Purpose Flour½ cup · 1/2 cup all purpose flour
Panko1 ½ cup · 1 1/2 cups panko bread crumbs
Parmesan Cheese½ cup · 1/2 cup grated parmesan cheese
Lemon1 piece · zest of 1 lemon
Garlic Powder2 tsp · 2 teaspoons garlic powder
Table Salt2 ½ tsp · 2 teaspoons salt + 1/2 teaspoon salt, plus more to taste
Black Pepper¾ tsp · 1/2 teaspoon black pepper + 1/4 teaspoon black pepper
Olive Oil0 pieces · olive oil, for frying
Sea Salt0 pieces · flaky sea salt, for finishing
Parsley0 pieces · chopped parsley, for finishing
Little Gem Lettuce0 pieces · chopped little gem lettuce, for serving
Greek Yogurt¼ cup · 1/4 cup whole milk greek yogurt
Buttermilk2 tbsp · 2 tablespoons buttermilk
Dill2 tbsp · 2 tablespoons chopped dill
Chives2 tbsp · 2 tablespoons chopped chives
Garlic1 clove · 1 clove garlic, grated
Persian Cucumber4 pieces · 4 Persian cucumbers, sliced in half moons
Avocado2 pieces · 2 large avocados, sliced
Radishes1 bunch · 1 bunch radishes, thinly sliced

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Steps

1Make the Cucumber Avocado Salad
2Whisk together the greek yogurt, buttermilk, chopped dill, chopped chives, salt, pepper, and garlic until well combined. Next, add the cucumbers, avocados, and radishes. Toss until well combined and set aside.
3Prep the Chicken Breast
4Cut the chicken breast in half, lengthwise. Next, place the chicken breast in between two sheets of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken to 1/4 inch thick.
5Add the all-purpose flour to a shallow dish.
6Next, crack the eggs into another shallow dish. Add the dijon mustard and whisk until well combined.
7Finally, add the panko breadcrumbs, parmesan cheese, lemon zest, garlic powder, salt and black pepper to another shallow dish. Stir until well combined.
8Dip the chicken cutlets into the flour, then into the egg mixture, and finally into the breadcrumb mixture, being sure to coat both sides well. You can use your fingers to press the breadcrumbs into the chicken a bit.
9Fry the Chicken Cutlets
10Add around 1/4 cup of olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the chicken cutlets (1-2 at a time depending on the size of your skillet) and fry the chicken cutlets for 3-4 minutes on each side until crisp and golden brown. Transfer the chicken cutlets to a wire rack that’s been placed over paper towels. Repeat this process with the remaining chicken breast.
11Let the chicken breast rest for 5 minutes before slicing. Top with a bit of flaky sea salt and chopped parsley.
12Serve the chicken cutlets with chopped little gem lettuce and the cucumber avocado salad on the side.