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4.8 from 12 votes

Crispy Chicken with Cucumber Salad

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

crispy chicken
  • 1 pound boneless, skinless chicken breasts
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 ½ cups seasoned breadcrumbs
  • ⅓ cup finely grated Parmesan cheese
  • 5 to 6 tablespoons olive oil
  • 4 mini cucumbers
  • 2 avocados, chopped
  • 1 lemon, juiced
  • ¾ cup fresh herbs, mint, cilantro, basil, chives, parsley
herb aioli
  • ½ cup mayonnaise
  • 4 garlic cloves, minced
  • 1 lemon, juiced
  • 2 green onions, thinly sliced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint

Instructions

    Cup of Yum
  1. 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.
  2. Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
  3. 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!
  4. Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy!
herb aioli
  1. Whisk ingredients together until combined and smooth. You can make this a few hours ahead of time and store it in the fridge