Description
Crispy pan-fried chicken cutlets paired with a vibrant, juicy salad of cherry tomatoes, nectarines, and fresh herbs. A fresh, flavorful meal perfect for warm weather.
Ingredients
Scale
-
- 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
Instructions
- Set up a breading station with flour, beaten egg, and a mix of breadcrumbs and Parmesan.
- Season chicken cutlets with salt and pepper. Dredge in flour, dip in egg, then coat in breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook cutlets for 3–4 minutes per side until golden brown and cooked through. Set aside on a paper towel-lined plate.
- In a bowl, toss together cherry tomatoes, nectarines, red onion, olive oil, vinegar (or lemon juice), salt, pepper, and herbs.
- Serve the crispy cutlets topped or alongside the tomato and nectarine salad. Garnish with extra herbs if desired.
Notes
- Use peaches if nectarines aren’t available.
- Make it gluten-free with almond flour and gluten-free breadcrumbs.
- Great served warm or at room temperature for easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with salad
- Calories: 420
- Sugar: 8g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg