Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad
Parmesan Panko Chicken Cutlets with Smashed Cucumber Salad is a celebration of fresh ingredients and bold textures. The golden, Parmesan-panko crusted chicken cutlets deliver the perfect crunch, while the nut-free spinach and basil pesto adds a vibrant, herbaceous depth. Paired with a bright, smashed cucumber salad tossed in the same zesty pesto, this dish is both light and satisfying. The cucumbers and spinach bring a refreshing contrast to the rich, savory chicken, while optional cherry tomatoes and mozzarella add a creamy, juicy pop. Simple to make yet bursting with flavor, this recipe is perfect for a quick weeknight dinner or an impressive meal to share with friends.
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.