CRISPY RANCH CHICKEN CUTLETS
Steps:
- Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
- Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
- Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
- Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
- Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
- Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
- Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
- fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
- Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Slick Stiwart
[email protected]Yum!
Ime jnr
[email protected]These were perfect! I followed the recipe exactly and they turned out crispy and juicy. I will definitely be making these again.
Keva Marron
[email protected]These were a bit bland for my taste. I think I'll add some more seasoning next time.
Quincy Smith
[email protected]Not bad, but not great. I think I'll try a different recipe next time.
Sunshiny Muniz
[email protected]Easy to make and delicious!
Yaseenkhan
[email protected]These were amazing! I will definitely be making them again. My kids loved them too!
Rubab Malik
[email protected]These chicken cutlets were a bit too dry for my taste. I think I would have preferred to use boneless, skinless chicken thighs instead of breasts.
Zain Niazi
[email protected]I'm not a huge fan of ranch dressing, but these chicken cutlets were still really good. The chicken was cooked perfectly and the breading was crispy and flavorful.
solomon disan
[email protected]These were so good! I used boneless, skinless chicken breasts and they cooked perfectly. The ranch seasoning was flavorful and the chicken was crispy on the outside and tender on the inside.
shaylynn arts
[email protected]I made these chicken cutlets for dinner last night and they were delicious! The recipe was easy to follow and the chicken turned out perfectly.
Ntale Moses
[email protected]These chicken cutlets were a hit with my family! They were crispy on the outside and juicy on the inside, and the ranch seasoning was the perfect touch. I will definitely be making these again.