Crispy Chicken Cutlet Mediterranean Salad
I love a good salad, but I love one with crispy chicken even more. This crispy chicken cutlet Mediterranean salad has so much texture in every bite. A handful of fresh veggies, feta, and a quick lemon dressing and voilà! The most delicious meal!
Ingredients
Note: This makes 4 servings of chicken. If you're cooking for two, make the full batch of chicken and save half. It keeps in the fridge for up to 3 days and is great sliced cold over the salad the next day. Just halve the salad ingredients.
For The Crispy Chicken:
- 1 lb chicken breast thinly sliced and trimmed
- 2 eggs
- 1 cup breadcrumbs
- 1 cup flour
- garlic powder to taste
- salt to taste
- pepper to taste
- olive oil for cooking
For The Salad:
- 6 cups arugula packed
- 2 cups heirloom tomatoes diced
- 6 oz feta crumbled
- 1 large cucumber sliced
- 2 tbsp olive oil
- juice of ½ lemon
- salt to taste
- pepper to taste
- garlic powder to taste
- basil to taste
Instructions
- Let's prep the chicken! In a bowl, mix together the flour and breadcrumbs with salt, pepper, and garlic powder. In a separate bowl, whisk the eggs.
- Dip each chicken breast into the egg mixture, then coat completely in the seasoned flour and breadcrumb mixture. Double-dip by repeating the egg and flour/breadcrumb steps once more, pressing gently so the coating sticks.
- Heat a little olive oil in a skillet over medium heat. Cook the chicken for about 4–5 minutes per side, or until golden and cooked through. Let rest, then slice!
- Add arugula, tomatoes, and cucumber to a large bowl. Drizzle the olive oil and lemon juice directly over the salad, then season with salt, pepper, garlic powder, and basil. Toss everything together.
- Add the crumbled feta and sliced crispy chicken cutlets on top. Serve immediately and enjoy!
Tried this recipe?Let us know how it was!