Chicken Cutlets with Frisée, Fennel and Grape Salad
Crispy chicken cutlets topped with a frisée, fennel, and grape salad tossed in a bright Chardonnay vinaigrette. This delicious chicken cutlet recipe is simple, fresh, and endlessly adaptable.
Servings: 2
Ingredients
Crispy Breaded Chicken Cutlets:
- 2 chicken breasts sliced and pounded thin
- 2 eggs beaten
- 1 cup flour
- 2 cups panko breadcrumbs
- olive oil for frying
The Salad:
- 1 head frisée
- 1 fennel bulb thinly sliced
- 1 cup grapes sliced into rounds
- Castelvetrano olives pitted and torn
- 1/2 shallot thinly sliced
- Parmesan cheese for topping
Chardonnay Vinaigrette:
- 3 tbsp Chardonnay vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt
- Pepper
Instructions
- Slice the chicken breasts in half (or thirds if they’re very thick) so you have super thin cutlets, then gently pound them to about 1/4-inch (1 cm) thick.
- Season the chicken with salt and pepper. Dredge each piece in flour, dip into beaten egg, and coat in panko breadcrumbs. Press the panko firmly so the cutlets are well coated on both sides.
- Heat a skillet over medium-high heat and add a generous amount of oil. Pan-fry the cutlets until crispy and golden brown, about 3–5 minutes per side.Tip: Cook the first side until the chicken is almost opaque before flipping. This ensures the cutlets are extra crispy and fully cooked through.
- Transfer the finished cutlets to a baking tray with a rack, season with flaky salt, and keep warm in a 250°F oven while you finish the rest.
- Whisk together the vinegar, olive oil, honey, mustard, salt, and pepper until smooth—or shake everything together in a jar.
- Combine the frisée, fennel, grapes, shallot, and olives in a large bowl. Add the vinaigrette and toss well to coat.
- Place one (or two) cutlets on a plate and top with the frisée salad. Finish with shavings of Parmesan and an extra drizzle of the dressing.
Video
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