Pan-Fried Chicken Cutlets With Zucchini Salad

Crisp, shaved summer zucchini salad and crunchy chicken cutlets are meant to be.

chicken-cutlets-zucchini-salad
Photo by Danny Kim
Pan-Fried Chicken Cutlets With Zucchini Salad 2.3 25 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 527 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 200 mg
    • Sodium 525 mg
    • Protein 42 g
    • Carbohydrate 29 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 40 mg
Crisp, shaved summer zucchini salad and crunchy chicken cutlets are meant to be.

Ingredients

  1. Check 1 zucchini, shaved with a vegetable peeler
  2. Check 1 cup halved grape tomatoes
  3. Check 1/4 small red onion, sliced
  4. Check 1 tablespoon apple cider vinegar
  5. Check 6 tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 2 large eggs, beaten
  8. Check 2 cups panko bread crumbs
  9. Check 8 chicken cutlets (about 11/2 pounds total)

Directions

  1. Toss the zucchini, tomatoes, onion, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl; set aside.
  2. Place the eggs and bread crumbs in separate shallow bowls. Season the chicken with ½ teaspoon each salt and pepper. Coat in the eggs (letting the excess drip off), then the bread crumbs, pressing gently to help them adhere.
  3. Heat the remaining 5 tablespoons of oil in a large nonstick skillet over medium heat. Fry the cutlets, in batches, until the chicken is cooked through and the bread crumbs are golden brown, 2 to 4 minutes per side.
  4. Serve the chicken with the zucchini salad.