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To create the perfect crispy chicken cutlets with garden tomato salad, it's essential to understand the key components of this dish and the roles they play in achieving the optimal flavor and texture.

Crispy Chicken Cutlets with Garden Tomato Salad

Indulge in the comfort of crispy chicken cutlets paired with a refreshing garden tomato salad. This dish offers a delightful contrast of crunchy, golden-brown chicken and vibrant, juicy tomatoes, making it perfect for family meals or gatherings. Easy to prepare, it’s versatile enough for sandwiches or salads. With fresh ingredients and simple steps, anyone can impress at the dinner table. Discover flavor and nutrition with this satisfying meal that celebrates seasonal produce!
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Ingredients
  

For the Chicken Cutlets:

2 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (Panko works great for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying (vegetable or olive oil)

For the Garden Tomato Salad:

2 cups assorted garden tomatoes (e.g., cherry, heirloom, or beefsteak), diced

1 small red onion, thinly sliced

1 cucumber, diced

¼ cup fresh basil, chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Optional: Feta cheese or mozzarella balls for garnish

Instructions
 

Prep the Chicken:

    - Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to about 1/2-inch thickness for even cooking.

      - Season the chicken with salt and pepper.

        Set up the Breading Stations:

          - In a shallow bowl, place the flour, seasoned with garlic powder, onion powder, paprika, salt, and pepper.

            - In a second bowl, beat the eggs until well combined.

              - In a third bowl, place the breadcrumbs.

                Coat the Chicken:

                  - Dredge each chicken breast first in the flour, shaking off the excess.

                    - Dip it into the beaten eggs, allowing surplus egg to drip off.

                      - Finally, press the chicken into the breadcrumbs to ensure a good coating.

                        Cook the Chicken:

                          - In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once the oil is hot (a drop of water should sizzle), add the breaded chicken.

                            - Cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.

                              Prepare the Garden Tomato Salad:

                                - In a large bowl, combine the diced tomatoes, sliced red onion, diced cucumber, and chopped basil.

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

                                    Serve:

                                      - Plate the crispy chicken cutlets alongside the fresh garden tomato salad. If desired, top the salad with crumbled feta cheese or mozzarella balls for extra flavor.

                                        Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings