Ingredients
Crispy Chicken Cutlets
- 1 ½ pounds boneless, skinless chicken breasts
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour or gluten-free 1:1 flour
- 2 large eggs
- 1 tablespoon water
- 1 ¼ cups toasted sourdough breadcrumbs (about 3 slices sourdough bread)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon fine sea salt
- 3 tablespoons avocado oil (plus more as needed)
Apple Arugula Salad
- 5 ounces baby arugula
- 1 large Honeycrisp apple, thinly sliced
- ⅓ cup thinly sliced red onion
- ⅓ cup toasted pecans, roughly chopped
- ⅓ cup shaved Parmesan (optional)
Maple Dijon Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons pure maple syrup
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare Breadcrumbs: Toast sourdough bread slices until golden and crisp. Let cool completely, then either pulse in a food processor until coarse breadcrumbs form or crush with a rolling pin inside a zip-top bag. Measure 1 ¼ cups and set aside.
- Prep Chicken: Slice each chicken breast horizontally to create thin cutlets. Place between parchment sheets and gently pound to an even ¼- to ½-inch thickness if needed. Season both sides with ¾ teaspoon sea salt and ½ teaspoon black pepper.
- Set Up Breading Stations: Place flour in one shallow bowl. In a second, whisk eggs with water. In a third bowl, combine toasted breadcrumbs, garlic powder, onion powder, Italian seasoning, and ¼ teaspoon sea salt.
- Bread the Chicken: Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, letting excess drip off. Press firmly into breadcrumb mixture to coat evenly on both sides.
- Cook Chicken: Heat 2 tablespoons avocado oil in a large skillet over medium heat. In batches, cook cutlets 3-4 minutes per side until golden, crispy, and cooked through to 165°F internal temperature. Add remaining oil as needed between batches. Transfer cooked chicken to a wire rack to keep crispy.
- Make Vinaigrette: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until combined.
- Assemble Salad: In a large bowl, combine arugula, apple slices, red onion, pecans, and Parmesan if using. Drizzle with vinaigrette and toss lightly just before serving.
- Serve: Plate crispy chicken cutlets with apple arugula salad either alongside or topped directly on the chicken for a fresh, flavorful meal.
- Storage: Store chicken cutlets, undressed salad, and vinaigrette separately in airtight containers in the refrigerator for 3-4 days. Reheat chicken until warm and crispy before serving, and toss salad with vinaigrette right before eating.
Notes
- For gluten-free option, use gluten-free 1:1 flour and gluten-free breadcrumbs.
- Chicken cutlets can be gently pounded thinner if you prefer an even crispier texture.
- Shaving Parmesan is optional but adds a lovely savory note to the salad.
- Reheat chicken cutlets in a skillet or oven to preserve crispiness rather than microwave.
- Vinaigrette can be adjusted for sweetness by altering maple syrup amount.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
