Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crispy chicken cutlet with radicchio and pear salad. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Serve the crisp golden-brown chicken with an unexpected salad of bitter radicchio tempered by sweet sliced pears. Get the recipe for Crispy Chicken Cutlet With Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Learn how to make Radicchio and Pear Salad.
Crispy Chicken Cutlet with Radicchio and Pear Salad is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Crispy Chicken Cutlet with Radicchio and Pear Salad is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have crispy chicken cutlet with radicchio and pear salad using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
- Prepare 8 Chicken cutlets (about 1 and half pounds total)
- Take 2 large eggs
- Prepare 1 1/2 cup Panko Bread Crumbs
- Take 6 tbsp Olive oil
- Take 1 tsp Honey
- Take 1 tsp Dijon mustard
- Prepare 1 tbsp Red Wine Vinegar
- Make ready 1 small Head of Radicchio
- Take 1 Pear
- Make ready 1 Kosher Salt
- Make ready 1 Black pepper
We suggest you add a healthy amount of parmesan and mustard powder to the breading for extra. Chicken cutlets are crispy on the outside and juicy on the inside. These come together in just minutes and are a Crispy chicken cutlets are coated in Italian style Panko breadcrumbs, creating a delicious golden crust! In a large bowl, toss the arugula, endive, and radicchio with the dressing.
Steps to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
- Season the chicken with salt and pepper.(For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet).
- Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets.
- Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch.
- In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper.
- Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken.
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