Crispy Chicken Cutlet Salad

Spring isn’t springing without Crispy Chicken Cutlet Salad. Don’t argue with me.

TRULY one of my favorite meals in the springtime. Anytime really. But there’s something about the crisp tender lettuces draped in lemon and garlic. Thinly pounded chicken breast lightly fried in a savory panko crust. Ack! It’s perfect. Absolutely perfect. Let’s look at this.

We don’t have to hold hands though.

Would you believe this is ONE large chicken breast from Aldi? I bought a 3 pound package, thinking it was six breasts, but it was really only three. Three!! So I took one, sliced it lengthwise, covered in plastic wrap and pounded the tar out of it. Felt great.

Bit of flour, a bit of egg wash, a bit of Italian-style panko (that I added parmesan and a pinch of salt!). Dredgey dredge dredge.

Ca-hooooated. (said like Jim Carrey)

Would you look at that glorious fry. It’s maybe a cup and a half of canola oil. Four minutes on one side, three on the other. Simple pimple. I mean simple.

A thing of beauty is a joy forever. (name that quote)

Let’s get it cut into easy strips while we make a lemon garlic dressing for our salad.

If you need to dip one in some ranch dressing right now, you’re properly living.

Helloooooooo, lover. She’s bright, she’s vibrant, she’s crispy. She’ll put you in your dang place.

Add some fresh parmesan, a few cracks of black pepper. Even just crushed red pepper, you devil!

You’ll never be the same. This is what your mouth and life craves, I promise.

Crispy Chicken Cutlet Salad

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Ingredients

• 1 large chicken breast, cut lengthwise and pounded thinly
• 1/2 cup flour
• 2 eggs, lightly beaten
• 1 cup Italian-style panko
• 1/4 cup powdered parmesan
• Pinch of salt
• 1 1/2 cup canola oil
• 1 large head (or two small) artisan lettuces, rinsed and chopped
• 1/3 cup extra-virgin olive oil
• 1/2 tsp lemon zest
• Juice from half a lemon
• 2 garlic cloves, minced
• Pinch of salt
• Crack of black pepper

Instructions

1. Fill one shallow bowl with flour (add a pinch of salt), another with two eggs, lightly beaten, and another with the panko, pinch of salt and parmesan. Toss with your fingers to combine. Dredge the chicken through the flour, then the egg wash, then the panko mixture, until equally coated on both sides.
2. Bring the oil to a medium-high heat in a wide skillet. Lay the two chicken cuts in the oil and sear on one side for four minutes. Flip and sear three more. Remove and let rest on a wire rack, then slice into strips.
3. In a small bowl, combine the oil, lemon juice, zest, garlic, a pinch of salt and a crack of black pepper. Whisk until emulsified.
4. Place the chopped lettuce in a large serving bowl and add the dressing. Toss to coat, then layer the chicken strips on top. Add fresh parmesan and more freshly squeezed lemon to dress it up!
5. Serves four.

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https://bevcooks.com/2025/04/crispy-chicken-cutlet-salad/

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