Friends, I just love this one! This Crispy Chicken with Avocado and Feta Salad is a new favorite. Chicken cutlets breaded and fried in olive oil to crispy perfection, then topped with a beautiful, healthy avocado and feta salad. Yum!
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Let’s Talk About This Crispy Chicken with Avocado and Feta Salad:
This recipe is made with chicken cutlets that are dipped in a batter, dredged in panko bread crumbs, fried in olive oil and then oven baked at high heat for just a few minutes. This method allows the chicken to be crispy on the outside while remaining perfectly tender and moist on the inside!
The Cutlets:
This recipe is made with two small/medium sized chicken breasts prepared as cutlets. Some stores carry prepared cutlets but you can also make your own. To make cutlets: slice the breast so it is half as thick as it was, place on a cutting board and cover with parchment paper or paper towel, pound with a rolling pin until the chicken is about 1/2″ thick. It’s important that the cutlets are about 1/2″ thick from end to end, this makes for even cooking with no areas being dry while others are undercooked.
The Avocado and Feta Salad:
I top these crispy chicken cutlets with a lemony avocado and feta salad. This salad comes together in about five minutes. Simply dice avocado, thinly slice chives and combine in a bowl with feta and lemon juice, Yum!
Put it Together and Voila!
A simple, gorgeous meal with plenty of protein and healthy fats!
Love The Feta and Avocado Salad?
Try my Chicken Meatball Rice Bowl with Avocado and Feta Salad!
What you need: I use a microplane to zest my citrus.. As always you need a good knife.
An easy, healthy dinner high in protein and healthy fats.
Course:
dinner, Main Course
Cuisine:
American
Keyword:
avocado salad, chicken cutlets, crrispy chicken
Servings: 4 servings
:
Chicken:
-
2
small-medium sized chicken breasts made into 4 cutlets (you can buy cutlets or make your own.) -
2
tablespoons
good quality olive oil
Batter:
-
1 1/2
cups
Panko style breadcrumbs -
2
large eggs -
2
tablespoons
mayonaise -
1
tablespoon
dijon mustard - zest of one lemon
-
3
tablespoons
flour -
1
teaspoon
sea salt or kosher salt - freshly ground black pepper, to taste
For the Salad:
-
3
ripe but firm avocados, diced -
2/3
cup
feta cheese -
1
tablespoon
freshly squeezed lemon juice -
2
tablespoons
chopped chives - pinch of sea salt
You can but chicken cutlets at the meat counter or make your own. To make your own, use a sharp knife to slice chicken breasts in half so they are half as thick as they use to be. Place on cutting board and cover with parchment paper or paper towels, pound with a rolling pin until about 1/2″ thick (photos in blog post)
The Batter:
-
Place all batter ingredients in a bowl and whisk. Set aside
The Chicken:
-
Place chicken cutlets in batter one at a time then lay breasts flat on bread crumbs and make sure they are well and evenly coated on both sides.
-
Place cutlets on rack and allow to rest for 30 minutes. The batter will act as a “glue” to keep the bread crumbs on as they cook.
Preheat oven to 400 degrees.
-
Place a large cast iron pan or other heavy pan on high heat for 2 minutes, turn heat to medium and add olive oil. You want enough oil to gernerously coat the bottom of the pan. Add chicken breasts, browning each side (2-3 minutes. Transfer pan to oven for 8 minutes. While chicken cooks, make salad.
Make Avocado Feta Salad:
-
Place all salad ingredients in a bowl and toss.
Put it together:
-
Place chicken breasts on plates and top with salad. Serve.
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