Crispy Chicken Cutlets With Carrot and Kale Salad

Julia Levy
Updated
Get the recipe for Crispy Chicken Cutlets With Carrot and Kale Salad.

Yes, chicken cutlets are familiar, but this recipe creates golden, crusty, and tender results every time. Plus, the torn lacinato kale and shaved carrot salad adds a modern edge to the crowd-pleasing cutlet. You can prep the salad a day ahead of time: wash, de-stem, and tear the kale. To shave the carrots into ribbons, thoroughly wash and scrub them. Then, using a Y-shaped peeler, shave off thin ribbons of carrot. You can store the ribbons in a bowl of cold water in the refrigerator for up to a day ahead of time. The dressing will also keep overnight in an airtight container.

Yields: 4

Nutrition

Calories 544

Fat 32g

Sat Fat 5g

Cholesterol 158mg

Fiber 3g

Protein 35g

Carbohydrate 28g

Sodium 889mg

Sugar 4g

Ingredients

  • 2 large eggs

  • 2 tablespoons Dijon mustard, divided

  • 2 cups panko

  • 4 4-oz. chicken cutlets

  • 1 teaspoon kosher salt, plus more to taste

  • ¾ teaspoon black pepper, plus more to taste

  • ½ cup olive oil, divided

  • 2 tablespoons fresh lemon juice

  • 1 carrot, peeled and shaved into ribbons

  • 5 ounces lacinato kale, torn

Directions

  1. Whisk together eggs and 1 tablespoon mustard in a shallow dish. Place panko in another shallow dish.

  2. Season chicken with 1 teaspoon salt and ¾ teaspoon pepper. Dip cutlets in egg mixture, then dredge in panko, pressing to adhere.

  3. Heat 2 tablespoons oil in a large skillet over medium. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel–lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Cover with aluminum foil to keep warm.

  4. Whisk together lemon juice and remaining 1 tablespoon mustard and ¼ cup oil; season to taste with salt and pepper. Add carrot and kale; toss to coat. Serve salad with chicken.