- Main
- Chicken
- Italian
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 2
boneless, skinless chicken breasts (about 1 1/2 lb total), halved horizontally into 4 thin cutlets
- 1/2 cup
all-purpose flour
- 2
eggs
- 2 cups
panko breadcrumbs
- 1/4 cup
grated Parmesan cheese
salt, to taste
black pepper, to taste
- 3/4 cup
vegetable oil, for frying
For the salsa verde
- 1 cup
flat-leaf parsley leaves, finely chopped, packed
- 2 tbsp
capers, drained and chopped
- 3
anchovy fillets, finely chopped
- 1 clove
garlic, finely grated
- 1 tbsp
lemon juice
- 1/2 cup
extra-virgin olive oil
For the salad
- 5 oz
baby arugula
- 1 tbsp
lemon juice
- 1 tbsp
extra-virgin olive oil
- 1
lemon, cut into wedges, for serving
Contains milk (grated Parmesan cheese), eggs (eggs), wheat (all-purpose flour, panko breadcrumbs) and fish (anchovy fillets).
Not checked: boneless, skinless chicken breasts (about 1 1/2 lb total).
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Make the salsa verde: in a small bowl, stir together the parsley, capers, anchovies, garlic, 1 tbsp lemon juice and the 1/2 cup olive oil. Season with a pinch of salt and plenty of black pepper. Set aside at room temperature so the flavors mingle while you cook.
10 min
- 1 cup flat-leaf parsley leaves
- 2 tbsp capers
- 3 anchovy fillets
- 1 clove garlic
- 1 tbsp lemon juice
- 1/2 cup extra-virgin olive oil
- Step 2
Lay each cutlet between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until an even 1/4 inch thick. Season both sides generously with salt and pepper.
8 min
- 2 boneless, skinless chicken breasts (about 1 1/2 lb total)
- salt
- black pepper
- Step 3
Set up three shallow dishes: flour in the first; eggs beaten with 1 tbsp water in the second; panko mixed with the Parmesan in the third. Coat each cutlet in flour (shake off the excess), then egg (let the extra drip off), then press firmly into the panko on both sides so it sticks. Set the breaded cutlets on a plate or rack.
10 min
- 1/2 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Step 4
Heat the vegetable oil in a large skillet over medium-high until it shimmers and a panko crumb sizzles right away, about 350°F. Fry two cutlets at a time, 2 to 3 minutes per side, until deep golden and cooked through. Drain on a paper-towel-lined rack or plate and sprinkle with a little salt. Repeat with the remaining cutlets, adding oil if the pan looks dry.
12 min
- 3/4 cup vegetable oil, for frying
- Step 5
Just before serving, toss the arugula with 1 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt.
2 min
- 5 oz baby arugula
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- Step 6
Put a cutlet on each plate, spoon the salsa verde generously over the middle, and pile the dressed arugula on top. Serve with lemon wedges.
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026