Chicken Cutlet Salad Recipe

Prepare the chicken

Trim any fat from the chicken breasts. Slice each breast horizontally to make two thinner cutlets (or place between plastic wrap and pound to 1/3-inch thickness). Pat dry with paper towels and season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons milk until combined. In a third shallow dish, combine breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mix well.

Bread the cutlets

Working one at a time, dredge each cutlet in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set breaded cutlets on a wire rack or plate while you finish the rest.

Pan-fry the cutlets

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 to 3 tablespoons olive oil. When oil shimmers and is hot (but not smoking), add cutlets in a single layer without crowding. Fry 3 to 4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning; if necessary, add a little more oil between batches. Transfer cooked cutlets to a paper-towel-lined plate and let rest 3 minutes, then slice into strips or serve whole.

Finish and serve

Squeeze a little lemon over the hot cutlets for brightness just before plating.

Make the dressing while the cutlets rest. In a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon red wine vinegar, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity (add more salt or lemon as needed).

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently with about half of the dressing to coat (reserve remaining dressing for guests to add more).

Arrange the dressed greens on plates or a platter. Top with sliced or whole chicken cutlets. Scatter crumbled feta or shaved Parmesan and sliced avocado (if using) over the salad.

Serve immediately with lemon wedges on the side and the remaining dressing passed at the table.