Easiest Way to Make Appetizing Crispy Chicken Cutlet with Radicchio and Pear Salad

Crispy Chicken Cutlet with Radicchio and Pear Salad. Serve the crisp golden-brown chicken with an unexpected salad of bitter radicchio tempered by sweet sliced pears. Get the recipe for Crispy Chicken Cutlet With Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls.

Cut radicchio heads in half lengthwise; cut out and discard cores. Thinly slice radicchio crosswise and transfer to a large bowl. This quick and easy salad of hearty, peppery greens is the perfect side dish for a weeknight supper. You can have Crispy Chicken Cutlet with Radicchio and Pear Salad using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crispy Chicken Cutlet with Radicchio and Pear Salad

1. You need 8 of Chicken cutlets (about 1 and half pounds total).
2. It's 2 large of eggs.
3. Prepare 1 1/2 cup of Panko Bread Crumbs.
4. Prepare 6 tbsp of Olive oil.
5. It's 1 tsp of Honey.
6. It's 1 tsp of Dijon mustard.
7. Prepare 1 tbsp of Red Wine Vinegar.
8. You need 1 small of Head of Radicchio.
9. Prepare 1 of Pear.
10. You need 1 of Kosher Salt.
11. Prepare 1 of Black pepper.

In a large bowl, toss together radicchio, watercress or arugula, radishes, lemon juice, and olive oil. Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl.

Crispy Chicken Cutlet with Radicchio and Pear Salad instructions

1. Season the chicken with salt and pepper.(For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet)..
2. Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets..
3. Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch..
4. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper..
5. Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken..

Dredge chicken with seasoned flour and pass through. Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. And what's not to love about thinly pounded chicken breasts breaded in a Serve with just about anything you have on hand, whether that's pasta or dressed salad greens. You could even pile it into a toasted bun for a. Crispy chicken cutlets are coated in Italian style Panko breadcrumbs, creating a delicious golden crust!