Description
A fresh and flavorful salad topped with crispy chicken cutlets, artisan lettuce, and a zesty homemade lemon garlic dressing.
Ingredients
Scale
- 1 large chicken breast, cut lengthwise and pounded thin
- ½ cup flour
- 2 eggs, lightly beaten
- 1 cup Italian-style panko
- ¼ cup powdered parmesan
- Pinch of salt
- 1 ½ cups canola oil
- 1 large head (or 2 small) artisan lettuces, rinsed and chopped
- ⅓ cup extra-virgin olive oil
- ½ tsp lemon zest
- Juice from ½ a lemon
- 2 garlic cloves, minced
- Pinch of salt
- Crack of black pepper
Instructions
- Set up three shallow bowls: one with flour and a pinch of salt, another with beaten eggs, and the third with panko, parmesan, and a pinch of salt.
- Dredge the chicken in the flour, then dip into the egg wash, and coat with the panko mixture on both sides.
- Heat the canola oil in a wide skillet over medium-high heat. Sear the chicken for 4 minutes on one side, then flip and cook for another 3 minutes.
- Remove the chicken and let it rest on a wire rack. Slice into strips.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until emulsified.
- Toss the chopped lettuce with the dressing in a large bowl.
- Top the salad with the crispy chicken strips, fresh parmesan, and an extra squeeze of lemon.
Notes
- Make sure the chicken is thin for even and quick cooking.
- Adjust the lemon juice and zest in the dressing to your taste.
- Use freshly grated parmesan on top for extra flavor.
- The salad is best served immediately to keep the chicken crispy.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg