Description

Crispy and flavorful chicken cutlets paired with a refreshing summery tomato and nectarine salad. This quick and easy meal combines golden-fried chicken with a vibrant, sweet, and tangy salad for a perfect balanced plate that’s ready in just 25 minutes.

Ingredients

For the Chicken Cutlets

2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup breadcrumbs (panko or Italian style)
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
3 tbsp olive oil (for frying)

For the Tomato & Nectarine Salad

2 cups cherry tomatoes, halved
2 ripe nectarines, thinly sliced
1/4 small red onion, thinly sliced
1 tbsp olive oil
1 tsp white wine vinegar or lemon juice
Salt and freshly ground black pepper to taste
Fresh basil or mint leaves, torn

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Instructions

Prepare Breading Station: Set up three shallow dishes: one with flour, one with the beaten egg, and the third with a mixture of breadcrumbs and grated Parmesan cheese. This setup will help you coat the chicken cutlets evenly.
Bread the Chicken Cutlets: Season the chicken cutlets with salt and black pepper on both sides. Dredge each cutlet first in the flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with the breadcrumb and Parmesan mixture. Ensure an even coating for crispy results.
Cook the Cutlets: Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded cutlets carefully. Cook for about 3 to 4 minutes on each side until they turn golden brown and are cooked through. Transfer them to a paper towel-lined plate to drain any excess oil.
Make the Salad: In a mixing bowl, toss the halved cherry tomatoes, thinly sliced nectarines, and red onion with olive oil and white wine vinegar or lemon juice. Season with salt and freshly ground black pepper to taste. Add torn fresh basil or mint leaves and gently combine for a fresh, bright salad.
Serve: Plate the crispy chicken cutlets with the summery tomato and nectarine salad either on top or on the side. Garnish with additional fresh herbs if desired for extra color and flavor.

Notes

For extra crispiness, use panko breadcrumbs instead of regular crumbs.
You can substitute nectarines with peaches or plums depending on seasonality.
If you prefer a lighter meal, bake the breaded cutlets at 400°F (200°C) for 15-20 minutes instead of frying.
Use fresh herbs like basil or mint for their complementary bright and aromatic flavor.
Make sure the oil is hot enough before frying to avoid greasy cutlets.