Ruspante Recipe
Chicken Cutlet, Avocado, Lettuce, Tomato, Mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Cutlet
Vegetable and Condiment
Method
Preparing the Chicken Cutlet
- 1
Prepare the Chicken
Start by seasoning the chicken breasts with salt, black pepper, and garlic powder on both sides. Let them marinate for about 15 minutes.
- 2
Breading Process
In a shallow bowl, beat the egg. In another bowl, place the breadcrumbs. Dip each marinated chicken breast into the egg, then coat with breadcrumbs, pressing gently to adhere.
- 3
Frying the Chicken
In a large skillet, heat the oil over medium heat. Once hot, add the breaded chicken cutlets. Fry for 5-7 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Assembling the Ruspante
- 4
Slice the Avocado and Tomato
While the chicken is frying, slice the avocado in half, remove the pit, and scoop the flesh out. Cut it into thin slices. Also, slice the tomato into thin rounds.
- 5
Prepare the Lettuce
Wash the lettuce leaves thoroughly and pat them dry with a paper towel.
- 6
Building the Ruspante
Take one breaded chicken cutlet and layer it with the lettuce, tomato slices, and avocado slices. Spread mayonnaise on top of the vegetables before placing another cutlet on top, if desired, or serve open-faced.
- 7
Serve
Serve immediately while the chicken is hot. Enjoy your delicious Ruspante!
