This simple dredge-dip-dredge method is our go-to trick for adding superb crunch to quick-cooking cutlets. The speedy salad is also a perfect partner for pork and salmon; swap frisée or your favorite bitter greens for a flavor twist.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 cutlet and 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.

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  • Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

  • Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

Nutrition Facts

371 calories; fat 16g; saturated fat 2g; protein 36g; carbohydrates 19g; fiber 2g; sugars 3g; added sugar 1g; sodium 523mg.
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