Description
Enjoy a delightful meal with Chicken Cutlets paired perfectly with a Summery Tomato & Nectarine Salad. This dish is bursting with flavors and textures, making it a great choice for a satisfying and vibrant meal.
Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken cutlets (about 1.5 lbs)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil, divided
For the Tomato & Nectarine Salad:
- 2 ripe nectarines, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh basil
- 1 tablespoon white balsamic vinegar or red wine vinegar
- 1 tablespoon extra virgin olive oil
- Optional: shaved Parmesan for topping
Instructions
- Season the chicken cutlets: Season the chicken with salt, pepper, garlic powder, and smoked paprika.
- Prepare dredging station: Set up three shallow bowls with flour, beaten eggs, and a mix of panko and grated Parmesan.
- Coat the chicken: Coat each cutlet in flour, dip in egg, then coat in the panko-Parmesan mixture.
- Cook the cutlets: Heat olive oil in a skillet and cook the cutlets until golden and cooked through.
- Prepare the salad: Combine nectarines, cherry tomatoes, red onion, and basil. Drizzle with vinegar and olive oil, then season.
- Serve: Serve the chicken cutlets topped with the tomato and nectarine salad. Garnish with shaved Parmesan if desired.
Notes
- This dish pairs well with crusty bread or couscous.
- For added crunch, consider adding chopped toasted almonds to the salad.
