Crispy Chicken Cutlets with Lemon Little Gem Salad
TIME: 30 minutes // SERVES: 4 // DIFFICULTY: Medium
Crispy Parmesan-crusted chicken cutlets slathered with garlicky butter, topped with a bright lemony little gem salad, and finished with Sunny’s creamy Miso Caesar drizzle.
WHAT DO I NEED?
For the chicken
4 boneless, skinless chicken breasts, butterflied and pounded to about ¼-inch thick
1 cup all-purpose flour
2 eggs
1½ cups panko breadcrumbs
½ cup finely grated Parmesan
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
Vegetable or avocado oil, for frying
4–6 tbsp Garlic & Shallot Butter
For the salad
4 heads little gem lettuce, leaves separated and roughly chopped
Pat the chicken dry and season both sides with salt and pepper.
Place flour in one shallow bowl, beaten eggs in a second, and panko, Parmesan, garlic powder, salt, and pepper in a third.
Coat each chicken cutlet in flour, then egg, then the panko mixture, pressing gently so the crumbs stick.
Heat about ¼ inch of oil in a large skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side, or until deeply golden and cooked through.
Transfer each cutlet to a wire rack or paper towel-lined plate. Immediately spread 1–1½ tbsp Garlic & Shallot Butter over each hot cutlet, letting it melt into the crispy crust.
Toss the little gem with lemon juice, olive oil, salt, black pepper, and shaved Parmesan.
Place a crispy cutlet on each plate and pile the lemony little gem salad over the top.
Drizzle generously with Sunny's Miso Caesar Dressing, then finish with extra Parmesan, flaky salt, cracked pepper, and a squeeze of lemon. Serve immediately.
