Description
This recipe features crispy pan-fried chicken cutlets paired with a fresh, summery tomato-nectarine salad. The chicken is seasoned and breaded to a golden perfection, while the salad combines ripe nectarines, cherry tomatoes, and red onion with a light olive oil and vinegar dressing, finished with fresh basil. It’s a vibrant, light meal perfect for warm weather, blending American and Mediterranean-inspired flavors.
Ingredients
Scale
For the Chicken Cutlets:
- 1 pound boneless, skinless chicken breasts (sliced in half horizontally)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (plain or panko)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoons olive oil (for pan-frying)
For the Tomato-Nectarine Salad:
- 2 ripe nectarines (sliced)
- 1 cup cherry tomatoes (halved)
- ¼ small red onion (thinly sliced)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- Salt and pepper to taste
- 2 tablespoons fresh basil (chopped)
Instructions
- Prepare the Chicken: Place the chicken pieces between parchment paper and pound them to an even thickness if necessary. Season both sides evenly with salt, black pepper, garlic powder, and paprika to build flavor.
- Dredging Station Setup: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. This will ensure an easy, efficient coating process for the chicken.
- Coat the Chicken: Dredge each chicken piece first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Set the breaded cutlets aside on a plate ready for frying.
- Pan-Fry the Cutlets: Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3 to 4 minutes on each side, or until they develop a golden-brown crust and the chicken is cooked through. Transfer cooked cutlets to a paper towel–lined plate to drain excess oil.
- Make the Salad: In a medium-sized bowl, combine sliced nectarines, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil and balsamic or red wine vinegar, then season with salt and pepper. Toss gently to coat all ingredients evenly.
- Finish the Salad: Just before serving, sprinkle the chopped fresh basil over the salad to add a bright, herbal freshness.
- Serve: Arrange the chicken cutlets on plates alongside or beneath the tomato-nectarine salad. Serve immediately while the chicken is warm and the salad is fresh for a perfect summer meal.
Notes
- You can substitute peaches or plums in place of nectarines for a different but equally delicious flavor.
- For an additional textural element, try adding toasted pine nuts or crumbled feta cheese to the salad.
