Giant Chicken Cutlet
Posted: | Categories: Recipes | Tags:salad
Giant Chicken Cutlet
Rated 5.0 stars by 1 users
Author:
Melissa Ben-Ishay
This viral chicken cutlet recipe was calling my name. We make cutlets (aka schnitzel in our house) all the time, so I used some of our tried-and-true techniques (like adding Dijon and tamari to the egg mix) to make this over-the-top viral version. And of course I had to add a salad to eat on top of it! Honestly, the output was more breaded than I would’ve liked. I’d still make it again, though (especially if I can get my kids to eat it).
Ingredients
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1 lb. ground chicken
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1½ teaspoons salt, divided
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1/2 teaspoon sweet paprika
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1/2 teaspoon garlic powder
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A few turns black pepper
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½ cup all-purpose flour, plus more for dusting
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1 teaspoon Dijon mustard
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1/2 teaspoons tamari
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1 cup panko breadcrumbs, plus more as needed
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Avocado oil spray
For the salad
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2 cups arugula
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¼ cup broccoli sprouts
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¼ cup pea shoots
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1 cup marinated artichoke hearts
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¼ cup Castelvetrano olives
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1 red bell pepper or 3 sweet peppers
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2 mini cucumbers
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2 scallions
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2 tablespoons fresh oregano, finely chopped
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1 garlic clove, grated with a microplane
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Juice of 1 lemon
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¼ cup olive oil
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2 tablespoons red wine vinegar
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2 tablespoons nutritional yeast
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½ teaspoon salt
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Black pepper
Directions
- Preheat the oven to 450°F.
- In a bowl, combine the chicken, 1 teaspoon salt, sweet paprika, garlic powder, and a few turns of black pepper. Mix well until the seasonings are evenly incorporated.
- In a separate bowl, whisk together 3 large eggs, Dijon mustard, tamari, and ½ teaspoon salt.
- Place a large sheet of parchment paper over your workspace and cover with a thin layer of flour (about ¼ cup). Form a ball with the chicken and place it on the flour, pressing gently into the flour. Keep pressing across the parchment until the chicken is an even ½ layer.
- Sprinkle the other side of the chicken (facing up) with remaining flour. Dust off any excess flour.
- Using a pastry brush, paint a thin, even layer of egg wash over the top surface of the chicken. Sprinkle the egg wash with half the breadcrumbs, pressing them gently into the chicken. Spray the breadcrumbs with avocado oil.
- Place a second sheet of parchment on top of the chicken. Using a cutting board underneath as leverage, quickly and carefully flip the chicken so the side facing up is the side covered in flour. Use your hands to ensure the entire surface is covered in flour, then again paint egg wash in an even layer over the chicken. Cover the egg wash with panko, gently pressing into the chicken so it sticks. Spray with avocado oil.
- Place a baking sheet upside down over the chicken, then again use a cutting board to help you flip. (Cooking it directly on the baking sheet rather than on the parchment will give you a crispier result.)
- Bake for 20-25 minutes, until the cutlet is golden and crispy.
- While the chicken cooks, make the salad. Chop (or cut with scissors) the arugula, broccoli sprouts, and pea shoots. Add them all to a bowl.
- Chop the artichoke hearts—only the parts soft enough to chew—and the olives. Add them to the bowl with the greens.
- Trim and chop the pepper, cucumbers, and scallions, then add to the bowl.
- Just before serving, make the dressing directly in the salad bowl by adding the chopped oregano, garlic, lemon juice, olive oil, red wine vinegar, nutritional yeast, salt, and a few turns of pepper. Mix well to combine.
- Serve the salad over the cutlet.
What You'll Need
