Friends, I just love this one! This Crispy Chicken with Avocado and Feta Salad is a new favorite. Chicken cutlets breaded and fried in olive oil to crispy perfection, then topped with a beautiful, healthy avocado and feta salad. Yum!
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Let’s Talk About This Crispy Chicken with Avocado and Feta Salad:
This recipe is made with chicken cutlets that are dipped in a batter, dredged in panko bread crumbs, fried in olive oil and then oven baked at high heat for just a few minutes. This method allows the chicken to be crispy on the outside while remaining perfectly tender and moist on the inside!
The Cutlets:
This recipe is made with two small/medium sized chicken breasts prepared as cutlets. Some stores carry prepared cutlets but you can also make your own. To make cutlets: slice the breast so it is half as thick as it was, place on a cutting board and cover with parchment paper or paper towel, pound with a rolling pin until the chicken is about 1/2″ thick. It’s important that the cutlets are about 1/2″ thick from end to end, this makes for even cooking with no areas being dry while others are undercooked.
The Avocado and Feta Salad:
I top these crispy chicken cutlets with a lemony avocado and feta salad. This salad comes together in about five minutes. Simply dice avocado, thinly slice chives and combine in a bowl with feta and lemon juice, Yum!
Put it Together and Voila!
A simple, gorgeous meal with plenty of protein and healthy fats!
Love The Feta and Avocado Salad?
Try my Chicken Meatball Rice Bowl with Avocado and Feta Salad!
The Recipe: Crispy Chicken with Avocado Feta Salad
What you need: I use a microplane to zest my citrus.. As always you need a good knife.
An easy, healthy dinner high in protein and healthy fats.
- 2 small-medium sized chicken breasts made into 4 cutlets (you can buy cutlets or make your own.)
- 2 tablespoons good quality olive oil
- 1 1/2 cups Panko style breadcrumbs
- 2 large eggs
- 2 tablespoons mayonaise
- 1 tablespoon dijon mustard
- zest of one lemon
- 3 tablespoons flour
- 1 teaspoon sea salt or kosher salt
- freshly ground black pepper, to taste
- 3 ripe but firm avocados, diced
- 2/3 cup feta cheese
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped chives
- pinch of sea salt
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Place all batter ingredients in a bowl and whisk. Set aside
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Place chicken cutlets in batter one at a time then lay breasts flat on bread crumbs and make sure they are well and evenly coated on both sides.
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Place cutlets on rack and allow to rest for 30 minutes. The batter will act as a "glue" to keep the bread crumbs on as they cook.
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Place a large cast iron pan or other heavy pan on high heat for 2 minutes, turn heat to medium and add olive oil. You want enough oil to gernerously coat the bottom of the pan. Add chicken breasts, browning each side (2-3 minutes. Transfer pan to oven for 8 minutes. While chicken cooks, make salad.
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Place all salad ingredients in a bowl and toss.
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Place chicken breasts on plates and top with salad. Serve.
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