Crispy Chicken Cutlet Salad
A crispy chicken cutlet salad combines the satisfying crunch of golden-brown breaded chicken with the freshness of crisp greens and vibrant vegetables. It’s the perfect balance of comfort food and nutritious eating—light enough for lunch, hearty enough for dinner. This recipe uses thin, pan-fried cutlets for maximum crispiness and a lemony dressing to brighten every bite.
Total Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total: 35 minutes
Servings: 2–3
Ingredients
For the Crispy Chicken Cutlets
2 boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
½ cup regular breadcrumbs (optional for extra crisp)
½ cup grated Parmesan
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (optional)
¾ tsp salt
½ tsp black pepper
Oil for frying (canola or vegetable)
For the Salad
4 cups mixed greens (arugula, romaine, spinach, or spring mix)
1 cup cherry tomatoes (halved)
½ cucumber (sliced)
½ red onion (thinly sliced)
1 avocado (sliced, optional)
Shaved Parmesan or feta (optional)
For the Lemon-Honey Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Prepare the Chicken Cutlets
Slice chicken breasts horizontally to make thin cutlets.
Place them between parchment and pound gently to an even thickness.
2. Set Up Breading Stations
Prepare three shallow bowls:
Bowl 1: flour, salt, pepper
Bowl 2: beaten eggs
Bowl 3: panko + breadcrumbs + Parmesan + garlic powder + on
Powder+ paprika
3. Bread the Chicken
Coat chicken in flour (shake off excess).
Dip in egg.
Press into breadcrumb mixture until fully coated.
4. Pan-Fry
Heat ¼ inch of oil in a skillet over medium-high heat.
Cook cutlets 3–4 minutes per side until golden, crisp, and internal temperature reaches 165°F (74°C).
Place on a wire rack or paper towel to drain.
5. Make the Salad
Combine greens, tomatoes, cucumber, and red onion in a large bowl.
Whisk together all dressing ingredients.
Drizzle dressing over the salad and toss lightly.
6. Serve
Slice crispy chicken cutlets into strips.
Place on top of the salad.
Add avocado or cheese if desired.
Serve immediately while the chicken is still crispy.
Tips for Extra Crispy Cutlets
Use panko for maximum crunch.
Let the breaded chicken rest for 5 minutes before frying—it helps the coating stick.
Don’t overcrowd the pan (crispiness needs space!).
Use a wire rack, not a plate, to cool—prevents sogginess.
Variations
Italian-Style: Add basil, mozzarella, and a balsamic drizzle.
Spicy: Add cayenne to the breadcrumbs; serve with chipotle ranch.
Healthy Baked Version: Bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
Asian Twist: Swap dressing for sesame-ginger vinaigrette.
Q&A
Q1: Can I make the cutlets ahead of time?
Yes! Bread the chicken and store in the fridge for up to 24 hours before frying.
Q2: How do I reheat the cutlets and keep them crispy?
Reheat in a 400°F (200°C) oven for 8–10 minutes or in an air fryer at 375°F for 5 minutes.
Q3: Can I use chicken thighs?
Absolutely! Pound them thin for even cooking; they’ll be juicier than breasts.
Q4: Can this salad be made gluten-free?
Yes—use gluten-free breadcrumbs and flour.
Q5: What other dressings work well?
Ranch, Caesar, honey mustard, balsamic vinaigrette, or creamy Parmesan dressing.