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Crispy Chicken with Cucumber Salad

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Crispy Chicken with Cucumber Salad pairs golden, crunchy chicken cutlets with a refreshing cucumber and avocado herb salad. A creamy garlic herb aioli ties the dish together with bright, vibrant flavor.

Ingredients

1 pound boneless, skinless chicken breasts

Kosher salt and black pepper, to taste

2 large eggs, lightly beaten

1 1/2 cups seasoned breadcrumbs

1/3 cup finely grated parmesan cheese

5–6 tablespoons olive oil

4 mini cucumbers, sliced

2 avocados, chopped

1 lemon, juiced (for salad)

3/4 cup fresh herbs (mint, cilantro, basil, chives, or parsley)

1/2 cup mayonnaise

4 garlic cloves, minced

1 lemon, juiced (for aioli)

2 green onions, thinly sliced

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh mint

Instructions

  1. Slice the chicken breasts lengthwise into very thin cutlets, about 3–5 slices per breast. Season both sides with kosher salt and pepper and place them on a paper towel–lined baking sheet.
  2. Place the beaten eggs in a shallow bowl. In a separate bowl, combine the seasoned breadcrumbs and grated parmesan cheese.
  3. Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
  4. Dip each chicken cutlet into the beaten egg, then coat in the breadcrumb and parmesan mixture, pressing gently so the coating sticks.
  5. Add the breaded chicken to the skillet in batches of 2–3 pieces. Cook for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to the paper towel-lined sheet and repeat with remaining chicken, adding more oil if needed.
  6. In a large bowl, combine the cucumbers and chopped avocados. Season with salt and pepper, add lemon juice, and toss with the fresh herbs.
  7. Prepare the herb aioli by whisking together the mayonnaise, minced garlic, lemon juice, green onions, dill, basil, and mint until smooth.
  8. Serve the crispy chicken with a generous scoop of cucumber salad and drizzle with herb aioli or serve the aioli on the side.

Notes

  • For a lighter version, bake the breaded chicken at 400°F for 15–18 minutes, flipping halfway through.
  • An air fryer can also be used at 375°F for about 10–12 minutes until crispy.
  • Add cherry tomatoes or thinly sliced red onion to the salad for extra freshness.
  • Use different herbs such as parsley, dill, or tarragon depending on preference.
  • Store leftover chicken and salad separately in airtight containers for up to 3 days.
  • Reheat chicken in the oven at 375°F for 8–10 minutes to maintain crispiness.

Nutrition

Find it online: https://recipesbyjanet.com/crispy-chicken-with-cucumber-salad/