Description
Crispy panko-Parmesan chicken cutlets served with a creamy homemade ranch, crisped prosciutto, and fresh salad veggies—this dish is a textural and flavor-packed delight! #CrispyChicken #HomemadeRanch #ProsciuttoSalad
Ingredients
Scale
- ¾ cup all-purpose flour
- 3 large eggs, room temperature
- 1¼ cups panko (Japanese breadcrumbs)
- ¾ cup freshly grated Parmesan
- 4 small skinless, boneless chicken breasts, pounded ¼ inch thick
- Vegetable or canola oil, for frying
- ¾ cup sour cream or plain Greek yogurt
- ½ cup buttermilk
- 2 tablespoons fresh chopped chives
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and black pepper, to taste
- 4–6 thin slices prosciutto (optional)
- Fresh salad greens
- Freshly grated Parmesan
- Tomatoes, cucumbers, radishes, or other desired veggies
Instructions
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko and Parmesan.
- Season chicken breasts with salt and pepper. Dredge each breast in flour, then dip in eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry chicken cutlets until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.
- For the ranch, whisk together sour cream (or yogurt), buttermilk, chopped herbs, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
- If using, cook prosciutto slices in a dry skillet over medium heat until crispy, about 2 minutes per side. Drain on paper towels.
- Serve chicken cutlets on a bed of fresh salad greens, topped with crispy prosciutto, grated Parmesan, and your choice of fresh veggies. Drizzle with homemade ranch dressing.
Notes
- Make sure the chicken breasts are evenly pounded for uniform cooking.
- Use plain Greek yogurt for a tangier, thicker ranch dressing.
- The prosciutto adds salty crunch, but you can omit for a vegetarian option.
- Customize the salad with seasonal vegetables for variety.
Nutrition
- Serving Size: 1 chicken cutlet with salad and dressing
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 155mg