Crispy Parmesan Chicken Cutlets with Herb Salad

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup olive oil
• 4 cups mixed greens
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Steps

1. 1 Season chicken cutlets with salt and pepper.
2. 2 Combine Parmesan, flour, garlic powder, and thyme in a shallow dish.
3. 3 Dip each cutlet into beaten eggs, then coat with Parmesan mixture.
4. 4 Heat olive oil in a large skillet over medium heat.
5. 5 Cook cutlets until golden brown and cooked through, about 4 minutes per side.
6. 6 Transfer cooked cutlets to a plate lined with paper towels.
7. 7 In a bowl, toss greens with parsley, basil, red wine vinegar, olive oil, salt, and pepper.
8. 8 Serve chicken cutlets topped with herb salad.

Equipment

• Skillet
• Tongs
• Paper towels

Variations

• Substitute panko breadcrumbs for the Parmesan mixture for a different texture.
• Add lemon zest to the salad for extra brightness.

Substitutions

• Use gluten-free flour for gluten-free diners.
• Substitute almond flour for a nutty flavor and gluten-free option.

Pairings

• Roasted vegetables
• Garlic mashed potatoes

Nutrition

Tips

• Make sure the chicken is evenly pounded for even cooking.
• For extra crispiness, let the coated cutlets rest in the fridge for 15 minutes before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Does not freeze well due to the salad component.

Serving Suggestions

• Pairs well with roasted potatoes or a simple pasta.
• Serve with a side of crusty bread to soak up the salad dressing.

FAQ