Pan-fried chicken cutlets with zucchini salad recipe

Ingredients

• 1 zucchini, shaved with a vegetable peeler
• 1 cup halved grape tomatoes
• ¼ small red onion, sliced
• 1 tablespoon cider vinegar
• 6 tablespoons olive oil
• Kosher salt and black pepper
• 8 chicken cutlets (about 1 ½ pounds total)
• 2 large eggs, beaten
• 2 cups panko bread crumbs

1. Toss together the zucchini, tomatoes, onion, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. Season the chicken with ½ teaspoon each salt and pepper; dip in the eggs, then coat in the bread crumbs. Fry, in batches, in the remaining 5 tablespoons of oil in a large skillet over medium heat until golden brown, 2 to 4 minutes per side. Serve over the zucchini salad.