Italian · Lunch
Chicken Cutlet Salad Bowl
Breaded chicken breast cutlet pan-fried until crisp, sliced over romaine and arugula with cherry tomatoes, shaved fennel, and Parmesan, finished with a lemon-Dijon vinaigrette. Italian-style breading brings crunch while the greens and acidic dressing keep the bowl fresh and bright.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
642Calories
48.3gProtein
39.8gFat
24.6gCarbs
4.9gSugar
4.2gFiber
712mgSodium
261mgChol
8.1gSat Fat
1080mgPotassium
270mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pound the chicken breast cutlet between plastic wrap to an even 1/2-inch thickness, then season both sides with salt and black pepper.
2
Dredge
Set up three shallow dishes with flour, beaten egg, and panko mixed with Parmesan. Coat the cutlet in flour, then egg, then the panko mixture.
3
Sear
Heat 3 tablespoons olive oil in a skillet over medium-high heat until shimmering. Fry the cutlet 3 to 4 minutes per side until deep golden brown and juices run clear.
4
Rest
Transfer the cutlet to a paper towel-lined plate and rest 3 minutes so the crust stays crisp.
5
Assemble
Whisk lemon juice, Dijon mustard, minced garlic, 2 tablespoons vinaigrette oil, salt, and pepper in a bowl until combined.
6
Plate
Toss the romaine, arugula, cherry tomatoes, and shaved fennel with the vinaigrette. Slice the cutlet and lay it over the dressed greens, then scatter the shaved Parmesan over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast cutlet
- 2/3 cup80g panko breadcrumbs
- 4 tbsp30g grated Parmesan, for the breading
- 1/2 cup60g all-purpose flour, for dredging
- 22 eggs
- 6 tbsp90ml olive oil, for pan-frying
- 7 oz200g romaine lettuce
- 7 oz200g arugula
- 1212 cherry tomatoes
- 11 fennel bulb
- 2 tbsp16g shaved Parmesan, for the salad
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp Dijon mustard
- 4 tbsp60ml olive oil, for the vinaigrette
- 2 clove2 clove garlic
- salt, to taste
- black pepper, to taste
