Sesame Panko Chicken Cutlets with Creamy Sweet Pea Salad
Crispy Sesame Chicken Cutlets with Creamy Sweet Pea Salad pairs crispy, golden chicken cutlets coated in crunchy panko and sesame seeds with a fresh, creamy salad of snap peas, cucumbers, radishes, and herbs. The tangy dressing brings everything together for a light, satisfying meal that's perfect for spring and summer weeknights!
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
Serving: 1servingCalories: 469kcalCarbohydrates: 29gProtein: 9gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 20mgSodium: 1674mgPotassium: 295mgFiber: 3gSugar: 5gVitamin A: 663IUVitamin C: 33mgCalcium: 157mgIron: 3mg