Lemon Pepper Parmesan Chicken Cutlets with Tomato Mozzarella Olive Salad
A perfect dish for warm weather, featuring crispy lemon pepper parmesan chicken cutlets topped with a refreshing tomato, mozzarella, and olive salad with Ken's Italian Dressing.
By @saturdaytable
Cook time: 25 minutes
Servings: 2
Ingredients
- 0.5 cup flour seasoned with salt and pepper
- 0 teaspoon salt to taste
- 0 teaspoon black pepper to taste
- 2 pieces egg
- 0 teaspoon salt to taste
- 0 teaspoon black pepper to taste
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese
- 1 piece lemon zest from 1 lemon
- 0.5 teaspoon garlic powder
- 0 teaspoon black pepper to taste
- 0 teaspoon salt to taste
- 1 piece chicken breast cut in half and pounded into cutlets
- 0 cup vegetable oil for frying
- 0 teaspoon breadcrumbs for testing oil
- 2.5 cups grape tomatoes halved
- 1 cup olives halved
- 4 oz mozzarella torn into bite-sized chunks
- 0 cup Ken's Italian Dressing as needed
- 0 teaspoon salt to taste
- 0 teaspoon black pepper to taste
Instructions
- Prepare three large shallow bowls for dredging. In the first, add ½ cup of flour. Season with salt and pepper.
- In the second bowl, crack 2 eggs, season lightly with salt and pepper, and whisk until well combined.
- In the third bowl, combine 1 cup panko breadcrumbs, ¼ cup parmesan cheese, zest of 1 lemon, ½ tsp garlic powder, and plenty of black pepper. Season with salt.
- Dredge each chicken cutlet first in the flour, then in the egg, and finally in the breadcrumb mixture.
- Heat about one inch of oil in a large skillet over medium heat. Test the temperature with a few breadcrumbs; they should sizzle immediately.
- Cook each cutlet in the oil for 3-5 minutes per side, until golden brown and internal temperature reaches 165°F.
- For the salad, combine 2½ cups halved grape tomatoes, 1 cup halved olives, and 4 oz torn mozzarella in a large bowl. Dress generously with Ken's Italian Dressing.
- Season the salad with salt and pepper to taste, then serve it over the warm cutlets.