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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
Consider these simple Parmesan-crusted chicken cutlets the cold-weather equivalent to a classic summery Milanese topped with a bright green salad—only bulked up with potatoes and a generous amount of hearty herbs fit for fall. It makes a simple dinner that comes together relatively quickly, and can be riffed on in several ways. Feel free to change up the herbs, omit the onion, or even use thinly sliced pork cutlets in place of the chicken. It’s a fuss-free recipe, so don’t be too precious about it. —Jesse Szewczyk
Ingredients
- Potato salad
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3/4 pound
fingerling potatoes, cut in half horizontally (about 2 cups)
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1/2
red onion, thinly sliced (about 1/2 cup)
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1/2 cup
parsley leaves, packed
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1/2 cup
roughly chopped dill, packed
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2 tablespoons
olive oil
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1
lemon, juiced
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1/2 teaspoon
coarsely ground black pepper
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1/2 teaspoon
Dijon mustard
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1/4 teaspoon
kosher salt
- Chicken cutlets
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2
large boneless, skinless chicken breasts (about 2 pounds total)
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1 cup
all-purpose flour
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1 teaspoon
kosher salt
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1 teaspoon
ground paprika
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1/2 teaspoon
coarsely ground black pepper
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3
large eggs
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1 1/2 cups
panko breadcrumbs
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1 cup
grated Parmesan cheese
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3 tablespoons
olive oil, plus more as needed
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1
lemon, cut into wedges
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Flaky sea salt, for garnish
Directions
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Prep the potato salad: Place potatoes and a generous pinch of salt in a large pot and cover with 1 inch of water. Bring to a boil over medium-high heat and cook until potatoes are fork tender, about 20 minutes. Strain potatoes and let cool at room temperature for at least 20 minutes.
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In a large bowl, combine the cooled potatoes with the sliced onion, parsley, and dill. Set aside.
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Make the dressing: In a small bowl combine the olive oil, lemon juice, pepper, Dijon mustard, and salt. Whisk until emulsified and set aside.
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Make the chicken cutlets: Carefully slice each chicken breast in half horizontally so you end up with four thin cutlets. Place each of the four cutlets between two pieces of wax paper and gently pound them with a mallet until they are roughly 1/4-inch thick. Set aside.
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In a large shallow bowl, combine the flour, salt, paprika, and black pepper. In a second large shallow bowl, beat the eggs. In a third large shallow bowl, combine the breadcrumbs and Parmesan cheese.
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Working with one chicken cutlet at a time, dredge them in the flour mixture, then the eggs, and coat each side in the breadcrumbs. Place breaded cutlets onto a plate.
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Heat olive oil in a large cast-iron skillet over medium heat. Fry the cutlets, one at a time, until golden brown, about 4 minutes per side. Repeat with remaining chicken cutlets, adding additional olive oil to the skillet as needed, and transfer onto four serving plates.
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Serve: Toss prepared potato salad mixture with dressing. Distribute salad on top of each of the four chicken cutlets, garnish with flaky sea salt, and serve with lemon wedges.
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