Crispy Chicken Cutlets with Summery Tomato, Nectarine, Mozzarella, and Olive Salad

A refreshing and crunchy meal perfect for summer evenings. Crispy chicken cutlets topped with a sweet and salty salad made with tomatoes, nectarines, mozzarella, and olives.

By @saturdaytable

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pint cherry tomatoes halved
• 2 pieces nectarines chopped into 1/2 inch cubes
• 0.5 pieces shallot chopped
• 1 cup Castelvetrano olives roughly chopped or torn
• 8 oz Ciliegine halved or torn into bite-sized pieces
• 0.5 cup parsley chopped
• 1 tbsp red wine vinegar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 0 flaky salt to taste
• 1 cup flour
• 2 pieces eggs beaten
• 1 cup panko bread crumbs
• 0 salt to taste
• 0 black pepper to taste
• 2 pieces chicken breasts sliced in half into cutlets and pounded until 1/4-1/2 inch thick
• 0 salt to taste
• 0 oil for frying about 1/2 inch in the skillet

Instructions

1. Prepare the salad by mixing together halved cherry tomatoes, chopped nectarines, chopped shallot, roughly chopped Castelvetrano olives, halved Ciliegine, chopped parsley, red wine vinegar, lemon juice, and olive oil. Season with flaky salt.
2. Place flour, beaten eggs, and panko bread crumbs into three separate shallow bowls. Season each with salt and pepper.
3. Season your chicken cutlets with salt. Dredge each cutlet by first coating them in flour, then the egg wash, and finally the bread crumbs.
4. Heat 1/2 inch oil over medium heat in a heavy-bottom skillet. Working one or two at a time, cook cutlets for 2-3 minutes per side until golden brown.
5. To serve, top each crispy chicken cutlet with a generous portion of the summery salad.