I have a great love for chicken cutlets, the crispy, salty breading pairs with just about anything and it’s a great way to stretch chicken breasts! These Crispy Sesame Chicken Cutlets with Creamy Sweet Pea Salad are the ultimate summer meal. The fresh pea salad is crunchy with a little spice from the radishes and the dressing turns into almost a ranch that is great drizzled over the chicken. A light, fresh meal perfect for a night out on the patio!
TL;DR (Quick Recipe Overview)
Recipe: Crispy Sesame Chicken Cutlets with Creamy Sweet Pea Salad
Ready In: 45 minutes
Difficulty: medium
Serves: 4 servings!
Staple Ingredients: chicken breasts, panko, sesame seeds, sweet peas, radishes, cucumbers, mayonnaise, Greek yogurt, parsley.
What Makes It Special: adding sesame seeds into the panko breading elevates their texture and adds a bit of nutty flavor, plus coating the chicken with mayonnaise before breading and pan-frying helps the chicken from drying out. The crispy salad on top adds just the right amount of freshness and utilizes fresh, in-season summer produce!
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This chicken dinner doesn’t take any special equipment, making it even easier! The salad can be customized with any fresh herbs or other veggies yoou have on hand. Chives, dill, or fresh tarragon are good additions and cabbage or fresh kale can be added to the salad.
If you like these crispy chicken cutlets, try my crispy air fryer chicken tenders or my crispy honey sesame chicken! Find all of my salad and chicken recipes here for additional inspiration! Fresh Spring/Summer dishes can be found here!
More Chicken Dinners!
Key Recipe Ingredients
- Boneless, Skinless Chicken Breasts: Pounded thin for tender, evenly cooked cutlets with a crispy crust.
- Mayonnaise: Helps the panko breadcrumbs adhere to the chicken while adding moisture. Also used in the creamy salad dressing.
- Panko Breadcrumbs: Create a light, extra crispy coating for the chicken.
- White Sesame Seeds: Mixed into the breading for nutty flavor and a beautiful sesame finish.
- Neutral Oil: Such as avocado oil or canola oil, for frying the chicken until golden brown.
- Fresh Snap Peas: Thinly sliced for a sweet, crisp texture that makes the base of the salad.
- Mini Persian Cucumbers: Add fresh crunch and a mild cucumber flavor.
- Fresh Radishes: Bring peppery flavor, vibrant color, and extra crunch.
- Fresh Parsley: Adds brightness and fresh herb flavor to the salad. Chives or dill are good substitutes!
- Garlic: Freshly minced for bold flavor in the dressing.
- Plain Greek Yogurt: Creates a creamy, tangy dressing while keeping it light.
- White Wine Vinegar: Brightens the dressing with a touch of acidity.
- Tuscan Garden Blend: My go-to seasoning blend that adds garlic, herbs, tomato, and lemon flavor. If you don’t have it, Italian seasoning with a pinch of garlic powder and lemon zest works well.
How to Make the Chicken Cutlets & Pea Salad
Let’s talk a little about how to make the chicken dinner (The printable instructions are in the recipe card below.)
Quick overview:
- Use a mandolin to thinly slice radish and cucumbers.
- Chop sweet peas and combine salad.
- Bread chicken cutlets, shallow pan fry.
- Serve crispy chicken cutlets topped with the creamy pea salad!
- In the base of a large mixing bowl combine the mayo, Greek yogurt, white wine vinegar, seasonings, parsley, and garlic. Whisk to combine, adjust consistency as desired.
- Trim the ends from the snap peas. If needed, use a paring knife to pull away and remove the tough string along the seam. Slice the peas into bite-sized pieces.
- Add the snap peas, cucumbers, and radishes into the bowl with the dressing. Toss to combine. I like to garnish with a few toasted sesame seeds before serving!
- Combine panko bread crumbs, salt, pepper, and sesame seeds on a quarter sheet tray or shallow dish. Once the chicken breasts have been pounded out thin, evenly coat in a layer of mayonnaise and press into the panko mixtute, making sure to coat well.
- Heat a neutral oil in a large, shallow braising pan or high-walled saute pan over medium-high heat. To decide when the oil is ready, you can carefully sprinkle a small drop of water into the oil, if it bubbles it is ready, if not, it needs more time.
- Once the oil is ready, add the breaded chicken cutlets in a single layer. The oil should go about halfway up the chicken cutlet. Cook for 4-5 minutes per side, watching the temperature so the panko doesnt burn. If needed, reduce heat and cook in batches.
- Once the chicken is golden brown on both sides and has an internal temperature of 165 degrees F, remove from the oil and let rest on a sheet pan lined with a wire rack. While hot, sprinkle the chicken with a pinch of flaky sea salt and some extra sesame seeds.
- Serve the warm chicken cutlets with a scoop of the creamy pea salad and an extra drizzle of the salad dressing. Enjoy!
Rachel’s Chef Tips
- Pound the chicken to an even thickness. This helps each cutlet cook evenly and stay juicy while creating a crisp, golden crust.
- Slice the snap peas on a diagonal and remove the fibrous string first. Use a small paring knife to pull the string from the top of the pod before slicing for the best texture.
- Don’t overcrowd the pan. Fry the chicken in batches if needed. Overcrowding lowers the oil temperature and prevents the coating from getting crispy.
- Not sure if your oil is hot enough? Carefully flick a tiny droplet of water into the pan. If it immediately sizzles, the oil is ready for frying. You can also test with a few panko breadcrumbs. They should bubble and turn golden fairly quickly.
- Let the salad chill before serving. Even 30 minutes in the refrigerator allows the dressing to coat the vegetables and the flavors to come together beautifully.
- Switch up the herbs. Parsley is delicious, but fresh dill, chives, basil, or even a little mint all work well in the creamy salad.
- No Tuscan Garden Blend? Substitute Italian seasoning with a pinch of garlic powder and a little lemon zest for a similar flavor profile.
- Serve the chicken immediately. The cutlets are at their crispiest right after frying, especially paired with the cool, creamy sweet pea salad.
Sesame Panko Chicken Cutlets with Creamy Sweet Pea Salad
Ingredients
- Neutral oil like Avocado Oil or Canola Oil , for frying
For the chicken cutlets:
- 4 6 ounce Boneless, skinless chicken breasts , pounded out thin
- 1/2 cup Mayonnaise
- 2-3 cups Panko bread crumbs
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 2 tbsp White sesame seeds
For the pea salad:
- 6 ounces Fresh snap peas
- 3-4 mini Persian cucumbers , thinly sliced
- 4 ounces Fresh radishes, thinly sliced
- 2 tbsp Fresh parsley, chopped
- 2-3 cloves Garlic, minced
- 1/2 cup Plain Greek yogurt
- 1/4 cup Mayonnaise
- 1 tsp White wine vinegar
- 1 tsp Tuscan Garden Blend
- Fresh cracked black pepper
- 1 tsp Kosher salt
Instructions
For the pea salad:
- In the base of a large mixing bowl combine the mayo, Greek yogurt, white wine vinegar, seasonings, parsley, and garlic. Whisk to combine, adjust consistency as desired.2-3 cloves Garlic, 1/2 cup Plain Greek yogurt, 1/4 cup Mayonnaise , 1 tsp White wine vinegar , 1 tsp Tuscan Garden Blend, Fresh cracked black pepper, 1 tsp Kosher salt , 2 tbsp Fresh parsley
- Trim the ends from the snap peas. If needed, use a paring knife to pull away and remove the tough string along the seam. Slice the peas into bite-sized pieces.6 ounces Fresh snap peas
- Add the snap peas, cucumbers, and radishes into the bowl with the dressing. Toss to combine. I like to garnish with a few toasted sesame seeds before serving!4 ounces Fresh radishes, 3-4 mini Persian cucumbers
For the chicken cutlets:
- Combine panko bread crumbs, salt, pepper, and sesame seeds on a quarter sheet tray or shallow dish. Once the chicken breasts have been pounded out thin, evenly coat in a layer of mayonnaise and press into the panko mixtute, making sure to coat well.4 6 ounce Boneless, skinless chicken breasts , 1/2 cup Mayonnaise , 2-3 cups Panko bread crumbs , 1 tsp Kosher salt, Fresh cracked black pepper, 2 tbsp White sesame seeds
- Heat a neutral oil in a large, shallow braising pan or high-walled saute pan over medium-high heat. To decide when the oil is ready, you can carefully sprinkle a small drop of water into the oil, if it bubbles it is ready, if not, it needs more time.Neutral oil like Avocado Oil or Canola Oil
- Once the oil is ready, add the breaded chicken cutlets in a single layer. The oil should go about halfway up the chicken cutlet. Cook for 4-5 minutes per side, watching the temperature so the panko doesnt burn. If needed, reduce heat and cook in batches.
- Once the chicken is golden brown on both sides and has an internal temperature of 165 degrees F, remove from the oil and let rest on a sheet pan lined with a wire rack. While hot, sprinkle the chicken with a pinch of flaky sea salt and some extra sesame seeds.
- Serve the warm chicken cutlets with a scoop of the creamy pea salad and an extra drizzle of the salad dressing. Enjoy!
Notes
- Switch up the herbs: Fresh dill, chives, mint, or basil all work well in the sweet pea salad!
- Test the oil: To check if the oil is hot enough, carefully sprinkle in a small drop of water. If it sizzles immediately, the oil is ready for frying. (About 350°F.)
- Oil depth: Add enough oil so it comes about halfway up the sides of the chicken cutlets. This helps create an evenly golden, crispy crust.
- Pound the chicken: For even cooking, pound the chicken breasts to an even ½-inch thickness before breading.
- Let the salad rest: The sweet pea salad is even better after it sits for 15 to 30 minutes.
- Don’t overcrowd the pan: Fry the chicken in batches so the oil temperature stays consistent and the cutlets crisp up nicely.
- Keep chicken warm: Place cooked chicken on a wire rack set over a baking sheet so it doesn’t get soggy after cooking.
- No Tuscan Garden Blend? No problem! Substitute with your favorite all-purpose Italian seasoning or a combination of garlic powder, onion powder, dried basil, oregano, thyme, and a squeeze of fresh lemon juice to achieve a similar flavor.
Nutrition
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Additional Pairings
Want to make this meal a bit more filling? Pair with some of these side dish favorites!
Perfect Pairing:
Tuscan Garden Blend
The Tuscan Garden Blend is one of my favorite seasonings because it delivers layers of savory flavor in a single sprinkle. Made with garlic, onion, herbs, sun-dried tomato powder, lemon peel, and black pepper, it adds depth and a classic Italian-inspired flavor to everything from chicken and seafood to vegetables, pasta, soups, and creamy sauces. Instead of measuring several individual spices, this blend does the work for you, creating a balanced, well-rounded flavor that enhances your ingredients without overpowering them.
Frequently Asked Questions
Yes! In fact, it’s even better after it has had 30 minutes to an hour to set. I wouldn’t make it more then 24 hours in advance.
Fresh sweet peas (snap peas) are recommended for the best crunchy texture! Frozen peas will create a much softer salad and won’t have the same fresh bite.
Use a neutral oil with a high smoke point, such as canola, vegetable, avocado, or peanut oil.
The chicken should be golden brown on both sides and reach an internal temperature of 165°F when checked with an instant-read thermometer.
Yes. Air fry at 400°F for 10 to 14 minutes, flipping halfway through, until the chicken reaches 165°F. To bake, place on a wire rack over a baking sheet and bake at 425°F for 18 to 22 minutes, flipping halfway through.
The sweet pea salad makes this a complete light meal, but it’s also delicious with roasted potatoes, buttered rice, grilled asparagus, or crusty bread!
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Cheers!
-Rachel
