Categories: Meals
Ingredients
- 4 Boneless, Skinless Chicken Cutlets
- 11/4 Cups Panko Breadcrumbs
- 1/2 Cup Plain Greek Yogurt
- 1 Cucumber
- 1 Head Red Leaf Lettuce
- 1 Lemon
- 1 Tomato
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 1/4 Cup Chicken Tender Spice Blend (All-Purpose Flour, Italian Seasoning, Garlic Powder & Smoked Sweet Paprika)
Directions
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Wash and dry the fresh produce.
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Quarter and deseed the lemon.
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Cut off and discard the root end of the lettuce.
- Roughly chop the lettuce leaves; place in a large bowl.
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Core and medium dice the tomato.
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Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds.
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Medium dice the cucumber.
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In a small bowl, whisk together the honey and mustard.
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Pat the chicken cutlets dry with paper towels.
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Cut each cutlet lengthwise into about four 1-inch-wide strips; season with salt and pepper. Set aside.
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Thoroughly wash your hands, knife and cutting board after handling the chicken.
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In a large bowl, whisk together half the yogurt and ¼ cup of water; season with salt and pepper to taste.
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Place the spice blend and breadcrumbs in 2 separate large bowls; season each with salt and pepper.
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Working 1 strip at a time, thoroughly coat the seasoned chicken with the spice blend (shaking off any excess), then the yogurt mixture (letting the excess drip off), then the breadcrumbs (pressing to adhere).
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Place the breaded chicken on a sheet pan or plate
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In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot.
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Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded chicken.
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Cook 3 to 5 minutes per side, or until the breadcrumbs are browned and crispy and the chicken is cooked through.
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Transfer to a paper towel-lined plate; immediately season with salt and pepper.
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While the chicken cooks, in a small bowl, combine the remaining yogurt and the juice of all 4 lemon wedges; season with salt and pepper to taste. Add a drizzle of olive oil and whisk until well combined.
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Just before serving, to the bowl of lettuce, add the tomato and cucumber; season with salt and pepper. Add as much of the salad dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the honey mustard on the side. Enjoy!