"Chicken cutlets are one of my favorite dinners, and the best way to serve them is with some kind of salad or slaw on top. This one is a sweet-meets-salty-meets-creamy mix of tomatoes, olives, mozzarella, and juicy nectarines that tastes like summer. 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."
-Rita @SaturdayTable

Recipe 

Serves: 4 

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 

Mix all ingredients together. For best results, mix right before serving. 

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:

1. Place your flour, eggs, and panko bread crumbs into three separate shallow bowls.
2. Season each with salt and pepper.
3. Season your chicken cutlets with salt.
4. Dredge your cutlets by first coating them in flour, then the egg wash, then the breadcrumbs.
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.
6. To serve, top cutlets with salad, enjoy!

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