Crispy Chicken Cutlet With Radicchio and Pear Salad

crispy-chicken-radicchio-pear-salad
Photo by Raymond Hom
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 525 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 200 mg
    • Sodium 551 mg
    • Protein 41 g
    • Carbohydrate 29 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 46 mg

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 2 to 3 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.

In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio and pear and toss to coat. Serve with the chicken.

Ingredients

  1. Check 8 chicken cutlets (about 1 1/2 pounds total)
  2. Check kosher salt and black pepper
  3. Check 2 large eggs, lightly beaten
  4. Check 1 1/2 cups panko bread crumbs
  5. Check 6 tablespoons olive oil
  6. Check 1 teaspoon Dijon mustard
  7. Check 1 teaspoon honey
  8. Check 1 tablespoon red wine vinegar
  9. Check 1 small head radicchio, leaves torn
  10. Check 1 pear, cored and thinly sliced

Directions

  1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 2 to 3 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.
  3. In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio and pear and toss to coat. Serve with the chicken.