Katie Lee Biegel makes her Falafel Chicken Cutlet, as seen on The Kitchen, Season 31.
Recipe courtesy of Katie Lee Biegel

Falafel Chicken Cutlet

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  • Level: Easy
  • Total: 1 hr
  • Active: 55 min
  • Yield: 4 servings
Breaded and fried chicken cutlets have really become a favorite of mine. I also love the fresh flavors in falafels. So, why not combine the two? Falafel, a staple in Middle East cuisine, is made with a mixture of dried chickpeas, herbs and spices. This dish taps into those robust flavors, making for a flavorful crunch that is perfect on a chicken cutlet. I like to serve the cutlet topped with an arugula salad.




Yogurt Dressing:


  1. For the chicken: Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and set aside.
  2. Set up a breading station with one shallow plate containing the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix.
  3. In a large skillet, add 1/4 inch oil. Heat over medium heat until the oil is shimmering. Add the chicken, working in 2 batches and adding more oil if necessary, and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165 degrees F, about 10 minutes.
  4. For the salad: In a large bowl, toss the arugula with the lemon juice, salt and a drizzle of oil. Add the tomatoes and cucumbers and season with more salt. Toss to combine.
  5. Transfer the chicken to plates and top with the salad. Serve with the Yogurt Dressing on the side. Serve immediately.

Yogurt Dressing:

Yield: 2 cups
  1. Combine the yogurt, a generous drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill and mint. Cover and chill until ready to use.