Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crispy chicken cutlet with radicchio and pear salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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. Add the radicchio and pear and toss to coat.
Crispy Chicken Cutlet with Radicchio and Pear Salad is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Crispy Chicken Cutlet with Radicchio and Pear Salad is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Take 8 Chicken cutlets (about 1 and half pounds total)
- Get 2 large eggs
- Take 1 1/2 cup Panko Bread Crumbs
- Make ready 6 tbsp Olive oil
- Take 1 tsp Honey
- Get 1 tsp Dijon mustard
- Prepare 1 tbsp Red Wine Vinegar
- Prepare 1 small Head of Radicchio
- Take 1 Pear
- Get 1 Kosher Salt
- Make ready 1 Black pepper
Prepare the cutlets: Cut each chicken breast in half lengthwise. In a large bowl, toss the arugula, endive, and radicchio with the dressing. Top each cutlet with some salad and shave some parmesan cheese over each. Crispy Chicken Cutlets with Shallot-Pear Sauce over Wilted Spinach.
Instructions 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.
Add the lemon juice, mustard, chicken stock and any juices on the plate and deglaze the pan, scraping to. The Crispy Chicken Cutlets You Can Make Ahead of Time. Dredging and frying on a weeknight? Instead, prep a big batch of these super-easy Top a crispy, golden-brown chicken cutlet with pretty much any salad and you've got a great meal. Arugula and tomatoes tossed with lemon.
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