Chicken Cutlets and Radicchio Salad
salad series
I have never been a big salad girl. However, this year I decided to challenge myself to make salads more fun and enjoyable
So I put together a classic juicy chicken cutlet with a endive-radicchio salad. Which I have to say, it will be put in rotation for easy weeknight dinners here going forward.
Ingredients (4 servings)
Chicken Cutlet Ingredients
1 lb Chicken Breasts Thinly Sliced into Cutlets
2 Eggs
1/2 Cup Flour
1/2 Cup Italian Bread Crumbs
1/2 Cup Panko Bread Crumbs
3 Tbsp Freshly Grated Parmesan Cheese
1 tsp paprika
1 tsp garlic powder
1 tsp italian seasoning
Salt and Pepper
Olive Oil
Salad Ingredients
1 Head of Green Leaf Lettuce
3 Belgian Endive
1 head of Radicchio
1 Pink Lady Apple Thinly sliced (you could also use honey crisp)
1 Shallot thinly sliced
1/4 Cup Toasted Walnuts Chopped
4 oz. Gorgonzola Cheese crumbled
~3 Tbsp Olive Oil
1/2 of a Lemon Squeezed (about 1.5 Tbsp)
Pinch of salt
Pepper
How I made it:
Prepare your chicken breast by slicing through the middle, place plastic wrap over and pound the chicken thin. You will have 4-6 cutlets (varies on the weight of each piece of chicken in a pound).
Using three separate bowls or pans. Add two eggs and a pinch of salt to one. Whisk. To the second bowl add flour, italian seasoning, paprika, garlic powder, salt and pepper. To the third bowl add italian bread crumbs, panko breadcrumbs, parmesan cheese and a pinch of salt.
In the order of flour, egg, breading. Coat each cutlet. Place to the side until ready to fry. Try to keep them in a single layer to avoid the breading sticking together.
Prep and wash all salad ingredients. Make sure to take out the core of endive and radicchio.
On medium high heat in a high sided frying pan add enough olive oil to coat the whole pan. Fry the chicken cutlets for 3-4 minutes on each side until the breading is crispy and golden brown. Internal temperature of chicken should be 165°F.
While cutlets are frying, toast the chopped walnuts in a small frying pan over medium low heat until fragrant. (2-3 minutes.)
Assemble your salad, add all ingredients and shake the salad to let the gorgonzola cheese meld into the simple olive oil-lemon dressing making it a little creamy.
Slice your cutlets and sprinkle extra pepper and gorgonzola cheese on top.
Serve and Enjoy.
Happy Cooking! -Kristen Faith
