Danny Kim
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve the chicken with the zucchini salad.

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