Everything Bagel Chicken Cutlet with a Chopped Salad
Ingredients
For the Chicken Cutlets:
- 2 chicken breasts butterflied and pounded thin
- Salt to taste
- 1 1/2 cups panko breadcrumbs
- 1/3 cup everything but the bagel seasoning add more or less according to taste
- 2 eggs beaten
- Avocado oil for frying (I used @chosenfoods)
For the Chopped Salad:
- 1 English cucumber large dice
- 2 Roma tomatoes large dice
- 1/2 red onion sliced
- 2 tablespoons red wine vinegar more to taste if preferred
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Directions
Prepare the Chicken:
- Season the butterflied and pounded chicken breasts with salt on both sides. Set them aside.
Make the Chopped Salad:
- In a large mixing bowl, combine the diced English cucumber, Roma tomatoes, and finely chopped red onion.
- Drizzle with red wine vinegar and olive oil. Season with salt and pepper to taste. Toss and place the salad in the fridge to chill while you move on to the chicken.
Bread the Chicken:
- Prepare a breading station with two shallow dishes: one with beaten eggs and the other with panko breadcrumbs mixed with everything but the bagel seasoning.
- Dip each cutlet into the eggs, ensuring it’s fully coated, then press it into the panko mixture, making sure the breadcrumbs adhere evenly.
Fry the Chicken:
- Heat about 1/2 inch of avocado oil in a large skillet over medium-high heat. It should be 350 F to ensure perfect golden brown frying and not burning the exterior!
- Once the oil is hot, carefully place the breaded chicken cutlets into the pan. Fry for about 3-4 minutes on each side, or until the chicken is golden brown and fully cooked through. Chicken should be 165 F internally!
- Transfer the cutlets to a paper towel-lined plate to drain any excess oil. If you have to cook one at a time, cover in foil while you make the next one so it stays warm.
Serve:
- Top each crispy chicken cutlet with a generous portion of the chopped salad.