Chicken Cutlets with Summer Salad

EAT

RITA'S KITCHEN:

Chicken Cutlets with Summer Salad

"Chicken cutlets with summery tomato, nectarine, mozzarella, and olive salad.
If you’ve been following me for a while you know I love to top my cutlets with some kind of salad or slaw. This version is a sweet-meets-salty mix of nectarines, tomatoes, olives, and mozzarella. Tastes just like summer. "

By Rita Kokshanian Mashkova

@saturdaytable

June 11, 2024

Ingredients

For the Salad:
1
pint cherry tomatoes, halved
2
nectarines, chopped into 1/2 inch cubes
1/2
shallot, chopped
1
cup castelvetrano olives, roughly chopped or torn
1
8-oz container Ciliegine, halved or torn into bite-sized pieces
1/2
cup chopped parsley
1
tbsp red wine vinegar
2
tbsp lemon juice
2
tbsp olive oil
flaky salt
For the Chicken:
2
chicken breasts (about 1-1.25 lbs total), sliced in half into cutlets and pounded until 1/4-1/2" thick
1
cup flour
2
eggs, beaten
1
cup panko bread crumbs
oil for frying

Instructions

TOTAL TIME

40 minutes

4 servings

The best part is the cutlets don’t take long to come together, and taste just as delicious at room temperature as they do fresh out of the pan. Perfect for making ahead.

STEP 1

Place your flour, eggs, and panko bread crumbs into three separate shallow bowls.

STEP 2

Season each with salt and pepper.

STEP 3

Season your chicken cutlets with salt.

STEP 4

Dredge your cutlets by first coating them in flour, then the egg wash, then the breadcrumbs.

STEP 5

Heat 1/2" oil over medium heat in a heavy-bottom skillet. Working one at a time (or two, if you have a very large skillet), cook cutlets for 2-3 minutes per side until golden brown.

STEP 6

To serve, top cutlets with salad, enjoy!

The market

Chicken Cutlets with Summer Salad