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When it comes to comfort food, few dishes can compete with the irresistible allure of crispy chicken cutlets paired with a vibrant garden tomato salad. This recipe encapsulates the essence of home-cooked goodness, balancing crunchy textures with the fresh zest of ripe tomatoes and fragrant herbs. Whether it's a busy weeknight or a weekend gathering with family and friends, this dish is sure to impress with its simplicity and robust flavors.

Crispy Chicken Cutlets with Garden Tomato Salad

Discover the perfect comfort food with crispy chicken cutlets paired with a refreshing garden tomato salad. This delightful dish offers a satisfying crunch and vibrant flavors, making it ideal for both weeknight dinners and special gatherings. Learn how to achieve that perfect golden exterior through a simple dredging process while enjoying the burst of freshness from heirloom tomatoes and aromatic herbs in the salad. Elevate your culinary skills and impress your loved ones with this easy-to-make recipe that balances simplicity and taste. Enjoy every bite!
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Ingredients
  

For the Crispy Chicken Cutlets:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (Panko preferred for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup vegetable oil (for frying)

Fresh parsley (for garnish)

For the Garden Tomato Salad:

4 cups mixed heirloom tomatoes, chopped

1/2 red onion, thinly sliced

1/4 cup fresh basil leaves, torn

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Instructions
 

Prepare the Chicken Cutlets:

    - Start by placing the chicken breasts between two sheets of plastic wrap. Pound them gently with a meat mallet until they are about 1/2 inch thick.

      - Set up a dredging station with three shallow bowls: place flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.

        Dredging Process:

          - Dip each chicken breast first into the flour, ensuring it's fully coated, then shake off any excess.

            - Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.

              - Finally, coat each piece in the breadcrumb mixture, pressing lightly to adhere the crumbs.

                Fry the Chicken:

                  - In a large skillet, heat the vegetable oil over medium-high heat. You’ll know it’s ready when a breadcrumb sizzles upon contact.

                    - Carefully place the chicken cutlets in the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side until they are golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

                      - Once done, transfer the cutlets to a plate lined with paper towels to drain excess oil.

                        Make the Garden Tomato Salad:

                          - In a large bowl, combine the chopped heirloom tomatoes, red onion, and torn basil leaves.

                            - Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste, and toss gently to combine.

                              Serve:

                                - Arrange the crispy chicken cutlets on a serving platter, garnishing with chopped fresh parsley.

                                  - Serve alongside the refreshing garden tomato salad, and enjoy your delicious meal!

                                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings