Crispy Everything Chicken Cutlets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 957
- Total Fat
- 57
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 71
- Cholesterol
- 316
- Sodium
- 1264
- Total: 25 min
- Active: 25 min
Ingredients
Chicken:
4 chicken cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 1/4 cups panko breadcrumbs
3 tablespoons everything bagel seasoning
3 tablespoons salted butter
3 tablespoons olive oil
Easy Lemon Dressing:
1/2 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Salad:
4 cups mixed greens
1 cup halved cherry tomatoes
2 lemons, halved or sliced, for garnish
Directions
- For the chicken: Heat a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
- Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
- Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
- For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
- For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)