Pan-fried chicken cutlets with zucchini salad recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes

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
How to Make It
  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.
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