Step-by-Step Guide to Make Favorite Crispy Chicken Cutlet with Radicchio and Pear Salad
Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Crispy Chicken Cutlet with Radicchio and Pear Salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crispy Chicken Cutlet with Radicchio and Pear Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Chicken Cutlet with Radicchio and Pear Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crispy Chicken Cutlet with Radicchio and Pear Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Crispy Chicken Cutlet with Radicchio and Pear Salad estimated approx 25 mins.
To begin with this recipe, we have to prepare a few ingredients. You can have Crispy Chicken Cutlet with Radicchio and Pear Salad using 11 ingredients and 5 steps. Here is how you cook it.
For variation some crumbled goat cheese is an excellent addition.
Ingredients and spices that need to be Take to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
- 8 Chicken cutlets (about 1 and half pounds total)
- 2 large eggs
- 1 1/2 cup Panko Bread Crumbs
- 6 tbsp Olive oil
- 1 tsp Honey
- 1 tsp Dijon mustard
- 1 tbsp Red Wine Vinegar
- 1 small Head of Radicchio
- 1 Pear
- 1 Kosher Salt
- 1 Black pepper
Steps 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.
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