Crisp Chicken Cutlets & Salsa
Small sweet grape tomatoes add a nice burst of flavor and texture to a chunky salsa spooned on top of the crisp cutlets. A small salad of tender baby greens or arugula would be a perfect side dish.
2 cups cherry tomatoes, quartered
3 green onions, sliced
1/4 cup chopped fresh cilantro
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
2 large eggs
2 cups panko breadcrumbs
Salt and freshly ground pepper to taste
1/4 cup olive oil
2 small lemons, cut into wedges
Mix tomatoes, onions, and cilantro in small bowl; set aside.
Place chicken pieces between two sheets of plastic wrap; pound with the flat side of a meat mallet or rolling pin until very thin. Beat eggs lightly with fork in shallow dish. Place breadcrumbs in another shallow dish.
Season chicken with salt and pepper. Dip into egg, then into breadcrumbs, pressing to coat well.
Working in two batches, heat half of oil in a large skillet over medium heat. Add 2 pieces of chicken; cook about 4 minutes, turning once, until golden and cooked through. Repeat with remaining oil and chicken. Serve cutlets, topped with tomato mixture, with a squeeze of lemon.
If you don’t want to buy panko breadcrumbs you can use fresh breadcrumbs you buzz up in the food processor.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories305
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Calories from Fat40%
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Total Fat14g
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Saturated Fat2g
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Total Carbohydrate17g
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Protein32g
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Sugars4g
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Cholesterol130mg
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Dietary Fiber2g
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Sodium90mg
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- DAILY VALUE
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Vitamin A21%
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Vitamin C30%
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Calcium4%
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Iron11%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat1
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Vegetable1
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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