Parmesan Panko Chicken Cutlets with Smashed Cucumber & Spinach-Basil Pesto Salad is the kind of meal that feels both indulgent and refreshingly light, making it perfect for warm gatherings with friends or a cozy family dinner. With golden, crunchy chicken cutlets coated in a Parmesan-panko crust and a bright, herbaceous spinach and basil pesto, every bite delivers rich flavor and satisfying texture. The smashed cucumber salad, tossed in the same vibrant pesto, adds a cool, crisp contrast that keeps the dish balanced and fresh. Whether you’re looking for a quick weeknight dinner that feels special or a crowd-pleasing option for a summer backyard feast, this recipe is simple, elegant, and full of flavor. Plus, with its nut-free pesto and customizable salad toppings, it’s a versatile dish that will impress guests and satisfy picky eaters alike.
Key Ingredients in Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad
- Chicken breasts: The protein-packed base of the dish, offering a hearty and satisfying foundation.
- Panko breadcrumbs: Essential for creating that light, crispy coating that makes the cutlets irresistibly crunchy.
- Grated Parmesan cheese: Adds a rich, savory depth to the crust and enhances the flavor of the pesto.
- Baby spinach: Provides a fresh, earthy flavor in the pesto while also adding vibrant color and nutrients.
- Fresh basil leaves: The star herb in the pesto, delivering bright, aromatic notes that balance the richness of the chicken.
- Olive oil: Brings smoothness and body to the pesto while helping to fry the cutlets to golden perfection.
- English cucumbers: Light, juicy, and refreshing, they add a crisp texture that balances the richness of the chicken.
- Garlic: Infuses the pesto with bold, savory flavor that ties all the elements together.
How to Make Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad
To make Crispy Pesto Chicken Cutlets & Smashed Cucumber Salad, start by preparing the nut-free spinach and basil pesto. In a food processor, combine baby spinach, fresh basil leaves, grated Parmesan, garlic, lemon juice, lemon zest, salt, and pepper. Slowly drizzle in olive oil while pulsing to create a textured pesto that’s not overly smooth. Set aside and refrigerate. Next, prepare the chicken cutlets. Place two chicken breasts at a time in a ziplock bag and gently pound them with a rolling pin until they’re an even thickness. Season both sides with salt and pepper. Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and another with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, onion powder, chili flakes, salt, and pepper. Dredge each cutlet in flour, shake off the excess, dip in the egg wash, and coat in the breadcrumb mixture, pressing to adhere. Heat butter and olive oil in a large skillet over medium heat. Once hot, fry the cutlets in batches for 3 to 4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. For the smashed cucumber salad, cut the English cucumbers into three sections, then halve them lengthwise and slice into bite-sized pieces. Gently smash the pieces with the back of a cup or rolling pin for added texture. Toss the cucumber with enough pesto to coat, then fold in baby spinach, cherry tomatoes, and mozzarella balls if desired. Serve the crispy chicken cutlets alongside the vibrant, pesto-coated cucumber salad, with citrus honey mustard on the side for dipping.
Make It Your Own: Creative Serving Ideas & Variations
The Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad is delicious on its own, but there are endless ways to elevate and customize it to fit your mood or occasion. For a casual twist, turn the crispy chicken cutlets into gourmet sandwiches or sliders by layerinNut-free pesto recipeg them on a toasted brioche bun with a spoonful of pesto, fresh spinach, and a slice of mozzarella. Want something lighter? Serve the cutlets over a bed of quinoa or creamy polenta with a drizzle of extra pesto for a hearty yet balanced meal. The smashed cucumber salad also shines as a refreshing side for grilled salmon, shrimp, or even tofu for a plant-based option. If you’re looking to make it gluten-free, swap the panko for almond flour or gluten-free breadcrumbs. For a dairy-free version, try nutritional yeast in the pesto in place of Parmesan. You can also toss in extra protein, like chickpeas or lentils, to make the salad even more filling. Whether you’re keeping things classic or getting creative, this recipe is endlessly versatile and packed with flavor.
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Easy Weeknight Crispy Chicken Parm Sandwich
- Chicken Piccata
- Beef Barbacoa Tostadas
- Washington Beef Arayes
Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad
Equipment
- food processor
- Measuring cups and spoons
- Large ziplock bag
- Rolling Pin
- Three large, shallow bowls
- Large skillet with high sides
- Tongs
- Spatula
- Knife and cutting board
- Mixing bowl
- Paper towels
- Serving platter
Ingredients
For the Chicken Cutlets
- 2 cups flour
- Salt and pepper to taste
- 4 chicken breasts sliced in half to make 8 thin cutlets
- 3 eggs beaten
- 1/2 cup grated Parmesan
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of chili flakes
- 2 tablespoons butter
- 1/4 cup olive oil
For the Spinach & Basil Pesto (Nut-Free)
- 3 cups baby spinach
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan
- 1 garlic clove
- Salt and pepper to taste
- 3/4 cup olive oil
- Juice and zest of 1 lemon
For the Smashed Cucumber Salad
- 2 English cucumbers
- 2 cups baby spinach
- 1/2 cup prepared spinach & basil pesto
Optional Additions
- 1 cup cherry tomatoes halved
- 1/2 cup fresh miniature mozzarella balls ciliegine
Instructions
Make the Pesto
- In a food processor, combine the spinach, basil, Parmesan, garlic, lemon juice, lemon zest, salt, and pepper. Pulse while slowly drizzling in the olive oil. Continue pulsing until the pesto reaches a textured consistency, not overly smooth. Transfer to an airtight container and refrigerate for up to 3 days.
Prepare the Chicken Cutlets
- In a large, shallow bowl, combine the flour with salt and pepper.
- Place two chicken cutlets at a time in a large ziplock bag. Gently pound the chicken with a rolling pin until it is an even thickness and slightly larger. Be careful not to over-pound. Season both sides with salt and pepper.
- In a separate shallow bowl, beat the eggs to create the egg wash.
- In another shallow bowl, pulse the grated Parmesan and panko breadcrumbs in a food processor. Add garlic powder, onion powder, chili flakes, salt, and pepper. Mix well.
- Set up a breading station with the flour, egg wash, and breadcrumb mixture. Dredge each chicken cutlet in the flour, shaking off any excess. Dip into the egg wash, then press into the breadcrumb mixture to coat evenly.
- Heat a large skillet over medium heat. Melt the butter and olive oil. Once the pan is hot, fry the breaded chicken cutlets in batches, 3 to 4 at a time, for 3 to 4 minutes per side. Monitor the heat to prevent burning the breadcrumbs. Lower the temperature if necessary.
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
Prepare the Smashed Cucumber Salad
- Cut each cucumber into three sections. Break each section in half lengthwise, then slice into bite-sized pieces. For added texture, gently smash the cucumber pieces with the back of a cup or rolling pin.
- In a mixing bowl, toss the cucumber with enough pesto to coat. Add the baby spinach, cherry tomatoes, and mozzarella balls, if desired. Mix well.
Serve
- Plate the crispy Parmesan Panko Chicken Cutlets alongside the Smashed Cucumber & Spinach-Basil Pesto Salad. Serve with citrus honey mustard for dipping.