Crispy Chicken with Cucumber Salad
User Reviews
4.8
8 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Crispy Chicken with Cucumber Salad
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This crispy chicken with avocado cucumber salad is everything! Thin and crispy chicken cutlets, topped with a refreshing cucumber avocado salad with tons of fresh herbs. Add some herb aioli for an extra punch!
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Ingredients
crispy chicken
- 1 pound chicken breast boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup Parmesan Cheese finely grated
- 5 to 6 tablespoons olive oil
- 4 cucumber mini
- 2 avocado chopped
- 1 lemon juiced
- ¾ cup herbs mint, cilantro, basil, chives, parsley, fresh
herb aioli
- ½ cup mayonnaise
- 4 garlic minced, cloves
- 1 lemon juiced
- 2 green onion thinly sliced
- 1 tablespoon dill chopped, fresh
- 1 tablespoon basil chopped, fresh
- 1 tablespoon mint chopped, fresh
Instructions
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- In a large bowl, combine the avocado and cucumbers. Season all over with salt and pepper. Drizzle with 3 tablespoons olive oil and the fresh lemon juice. Throw in the fresh mint, chives, basil and cilantro.
- Once the chicken is finished, serve it on a plate and top with a heaping scoop of the cucumber salad. Drizzle on the herb aioli or dollop it on the plate.
- Enjoy!
herb aioli
- Whisk ingredients together until combined and smooth. You can make this a few hours ahead of time and store it in the fridge
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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