Chicken Parmesan Salad
By America's Test KitchenPublished on December 13, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 large egg 1 cup panko bread crumbs Salt and pepper 4 (4-ounce) chicken cutlets, ½ inch thick, trimmed6 tablespoons vegetable oil ¼ cup pesto 1 teaspoon grated lemon zest plus 1 tablespoon juice12 ounces cherry tomatoes, halved5 ounces (5 cups) baby arugula 4 ounces bocconcini, halved (1 cup)
Before You Begin
If you can’t find bocconcini, cut a larger ball of fresh mozzarella into 1/2-inch pieces.
Instructions
- Beat egg in shallow dish. Combine panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dip cutlets in egg, then dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crispy, about 2 minutes per side. Transfer to paper towel–lined plate. Repeat with remaining 3 tablespoons oil and remaining 2 cutlets. Tent loosely with aluminum foil and let rest for 5 minutes.
- Whisk pesto and lemon zest and juice together in large bowl. Add tomatoes, arugula, and bocconcini and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter. Slice cutlets crosswise into 1/2-inch-wide strips and place over salad. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 large egg
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets, ½ inch thick, trimmed
6 tablespoons vegetable oil
¼ cup pesto
1 teaspoon grated lemon zest plus 1 tablespoon juice
12 ounces cherry tomatoes, halved
5 ounces (5 cups) baby arugula
4 ounces bocconcini, halved (1 cup)
Ingredients
1 large egg
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets, ½ inch thick, trimmed
6 tablespoons vegetable oil
¼ cup pesto
1 teaspoon grated lemon zest plus 1 tablespoon juice
12 ounces cherry tomatoes, halved
5 ounces (5 cups) baby arugula
4 ounces bocconcini, halved (1 cup)
Ingredients
1 large egg
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets, ½ inch thick, trimmed
6 tablespoons vegetable oil
¼ cup pesto
1 teaspoon grated lemon zest plus 1 tablespoon juice
12 ounces cherry tomatoes, halved
5 ounces (5 cups) baby arugula
4 ounces bocconcini, halved (1 cup)
Why This Recipe Works
For a twist on the classic, we take the familiar crispy chicken breast and serve it with cherry tomatoes, peppery arugula, and little balls of fresh mozzarella (sold as bocconcini).
Before You Begin
If you can’t find bocconcini, cut a larger ball of fresh mozzarella into 1/2-inch pieces.
Instructions
- Beat egg in shallow dish. Combine panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dip cutlets in egg, then dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crispy, about 2 minutes per side. Transfer to paper towel–lined plate. Repeat with remaining 3 tablespoons oil and remaining 2 cutlets. Tent loosely with aluminum foil and let rest for 5 minutes.
- Whisk pesto and lemon zest and juice together in large bowl. Add tomatoes, arugula, and bocconcini and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter. Slice cutlets crosswise into 1/2-inch-wide strips and place over salad. Serve.
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