Yes, chicken cutlets are familiar, but this recipe creates golden, crusty, and tender results every time. Plus, the torn lacinato kale and shaved carrot salad adds a modern edge to the crowd-pleasing cutlet. You can prep the salad a day ahead of time: wash, de-stem, and tear the kale. To shave the carrots into ribbons, thoroughly wash and scrub them. Then, using a Y-shaped peeler, shave off thin ribbons of carrot. You can store the ribbons in a bowl of cold water in the refrigerator for up to a day ahead of time. The dressing will also keep overnight in an airtight container.
2 large eggs
2 tablespoons Dijon mustard, divided
2 cups panko
4 4-oz. chicken cutlets
1 teaspoon kosher salt, plus more to taste
¾ teaspoon black pepper, plus more to taste
½ cup olive oil, divided
2 tablespoons fresh lemon juice
1 carrot, peeled and shaved into ribbons
5 ounces lacinato kale, torn
Sat fat 5g
How to Make It
Whisk together eggs and 1 tablespoon mustard in a shallow dish. Place panko in another shallow dish.
Season chicken with 1 teaspoon salt and ¾ teaspoon pepper. Dip cutlets in egg mixture, then dredge in panko, pressing to adhere.
Heat 2 tablespoons oil in a large skillet over medium. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel–lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Cover with aluminum foil to keep warm.
Whisk together lemon juice and remaining 1 tablespoon mustard and ¼ cup oil; season to taste with salt and pepper. Add carrot and kale; toss to coat. Serve salad with chicken.
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