This simple dredge-dip-dredge method is our go-to trick for adding superb crunch to quick-cooking cutlets. The speedy salad is also a perfect partner for pork and salmon; swap frisée or your favorite bitter greens for a flavor twist.
2.13 ounces all-purpose flour (about 1/2 cup)
2 large eggs, lightly beaten
1 cup panko
4 (5-oz.) chicken breast cutlets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup canola mayonnaise
2 teaspoons fresh lemon juice
3/4 teaspoon granulated sugar
1/2 teaspoon black pepper
3 cups baby arugula
1 cup thinly sliced red onion
1 cup thinly sliced celery
2 teaspoons drained capers, chopped
1 tablespoon chopped fresh chives
Added sugars 1g
Calcium 6% DV
Potassium 14% DV
How to Make It
Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.
Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.
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