Crispy Chicken Cutlet with Maroulosalata

Tender and crispy chicken cutlets paired with a fresh and flavorful Greek lettuce salad.

By @foodbymaria

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts halved horizontally to make 4 pieces
• 0.75 cup panko breadcrumbs
• 1.5 tsp salt diamond crystal
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2 tsp za’taar
• 0.25 tsp chili flakes
• 0.25 tsp chili powder
• 0 avocado oil for frying
• 1.5 heads romaine lettuce
• 5 sprigs green onion
• 0.33 cup fresh dill chopped
• 2 tbsp olive oil
• 2 tbsp vinegar or substitute with lemon juice
• 1 tsp salt
• 0.5 tsp black pepper
• 0 parmigiano-reggiano grated

Instructions

1. Place the chicken breasts between two layers of plastic wrap and flatten them using a tenderizer or rolling pin until they are evenly thinned.
2. In a shallow dish, combine panko breadcrumbs, salt, pepper, garlic powder, onion powder, za’taar, chili flakes, and chili powder.
3. Heat avocado oil in a large skillet over medium-high heat until shimmering.
4. Dredge each piece of chicken in the breadcrumb mixture, pressing to adhere. Fry the chicken cutlets in the hot oil until golden and cooked through, about 5 minutes per side.
5. Wash the romaine lettuce and chop to your desired size. Place in a large bowl.
6. Thinly slice the green onion and add to the bowl with freshly chopped dill.
7. Add olive oil, vinegar, salt, and black pepper to the lettuce mix. Mix thoroughly to combine and adjust seasoning to taste.
8. Serve the crispy chicken cutlets topped with the Maroulosalata. Sprinkle with generous amounts of parmigiano-reggiano for a savory finish.