Cripsy Chicken Cutlets with Avocado Feta Salad
An easy, healthy dinner high in protein and healthy fats.
Servings 4 servings
Ingredients
Chicken:
- 2 small-medium sized chicken breasts made into 4 cutlets (you can buy cutlets or make your own.)
- 2 tablespoons good quality olive oil
Batter:
- 1 ½ 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
For the Salad:
- 3 ripe but firm avocados, diced
- ⅔ cup feta cheese
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped chives
- pinch of sea salt
Instructions
You can but chicken cutlets at the meat counter or make your own. To make your own, use a sharp knife to slice chicken breasts in half so they are half as thick as they use to be. Place on cutting board and cover with parchment paper or paper towels, pound with a rolling pin until about 1/2" thick (photos in blog post)
The Batter:
- Place all batter ingredients in a bowl and whisk. Set aside
The Chicken:
- 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.
- 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.
Preheat oven to 400 degrees.
- 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.
Make Avocado Feta Salad:
- Place all salad ingredients in a bowl and toss.
Put it together:
- Place chicken breasts on plates and top with salad. Serve.
