Chicken Cutlets with Grinder-Style Salad

Ingredients:

For chicken:

• 2 chicken breasts

• ~ 2 tbsp flour

• 1-2 eggs, beaten

• 1 cup panko breadcrumbs

• 2 -3 tbsp parmesan cheese, grated

• 1 tsp lemon zest

• Salt & pepper

• ~ 2 tbsp vegetable oil

For dressing & salad:

• 2 tbsp mayo

• 1 tsp red wine vinegar

• 1/2 clove garlic, grated

• 1/4 tsp dried oregano

• 1/2 tbsp chopped banana pepper/pepperoncini/pickled jalapeño

• 1/4 tsp chilli flakes

• 2 cups lettuce, shredded/chopped

• 1/2 cucumber, shredded or chopped

• 1/4 red onion, thinly sliced

• 1/4 cup parmesan cheese, shaved

1. Butterfly and pound chicken breasts to about 1/2” thick.

2. Add eggs, flour, and breadcrumbs to separate dishes. (plates, baking sheets, glass baking dishes, or Tupperware…whatever works)

3. Lightly season the chicken breasts and flour with salt and pepper.

4. Add the lemon zest, parmesan cheese, salt and pepper to the breadcrumbs.

5. Dip the chicken one by one into the flour, then egg, then the breadcrumbs.

6. Heat the vegetable oil in large pan over medium-high heat and add chicken breasts. (avoid overcrowding the pan)

7. Cook for 3-4 minutes on each side or until deep golden and crispy on the outside and cooked completely though. Place on a wire rack on top of a baking tray.

8. In a large bowl, whisk together the mayo, vinegar, garlic, oregano, chili, salt and pepper until evenly combined.

9. Add the lettuce, cucumber, and shaved parmesan cheese to the dressing and toss to combine.

10. Serve the salad alongside or on top of the chicken with lemon wedges.

Other Recipes to Try:

Crispy Hot Honey Chicken

The Sandwich-Loving Mayo