Panko Chicken and Salad with Citrus Shallot Vinaigrette
/private_media/recipes_images/2023/04/13/21/1681421195.127144_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7NWYTMBF7%2F20250506%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250506T032453Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjEJL%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLXdlc3QtMSJHMEUCIFRaX4N22QUDey%2B74%2BccoAu2MO02lI4JKK76D7b4FFWLAiEAk1R9LUkRNkUouyEqFSfH4O2zDc0ZRz8VG7MzPbqYkMoq6wMIOxADGgwzNjc5NjE1Mjc4NzAiDOcy1IWlTiRxEGSByyrIAx41dKAYExTe66%2BXARd118JOkJQTAymhYgDjhKE3kYKcuwCpLN2Mzd7EdUDC%2FgAN6zEE1KVTarQ3XMyKNfM4048SlovvbHSUy8XqmoYAb9b3RmjIgfm0uuD%2FwOvccNgaIgIBx7MkP8OPZMY8ETSuIX79%2F6ASJrpwDOxHiAW%2FPRTRDlLNdunXrJYQwwdWou5CgAuYqsZCmSrP%2B%2Fv3PT9qKVbhP%2FDOSGAvZAFJIWT6RJ22K3klvCND%2BqqdMPJ%2BePukB55SKB1URH0JLmFK43qK7SU%2FVI62mYg8sauS94vwarh8K2B3U4rfptWgn6UGJfg3Z2cebIKrH2bW0BtDrfgIwKRB9deOBj%2BVoC4ZbKm835uaBFoyJ3TD0hnicMlhU6EHE2owKRrTVDPsjtuZvkck7R2UX13CisZYEFx%2BY2ZJLAPtRjzmzX2Rlp8f3iaOJ9t5%2B1LxvIcIyZbnq5iSrRylxTz1C3WwG26M7fKT%2FhPSxlAdlkzcF3UKhV6bUQTYTY2IphAGgB83IfVQjuN0%2B3qiz7TGdaRGVBciCBB%2ByyHkoLj%2FQ7ioyhtkvZgI71huwtEF09DtDQKL6PrLeJLMkc5LtyvOawYaWQw76DDkzeXABjqlATS5JYWByp3eL1aEkNyRtOk0dq620VMpcxWcNjrgVKyua%2FUSB5R%2FAmNHAqAH4LLOcoz4BhJMLq7Mu6w51UsT0kqa37YWYMnUL5nabgDym1iOQvVEtTOvQafQvE2sb%2B0iuYKqJcAchKfuHy6ULOfKKRe8WERL5c2NxMrYj2nOnMEIhQR2UulYNMUrLtzIFTEwq%2FBMepQghqO2YVrxzKz%2FrNMiZacFwg%3D%3D&X-Amz-Signature=4bd71e95528c486a5517baf1308b284045dbe56f703c28908d23c9c37d783d4f)
This is a super simple yet delicious dinner that I make all the time. The chicken is so tasty, and keeps really well in the fridge for a day or two for leftovers on top of a salad or even added to a bowl of ramen. I use regular panko and flour here, but you an absolutely sub GF panko (Whole Foods sells it) and GF flour - I've made it this way many times and I actually find GF panko gets the chicken even crispier than regular!
For a quick weeknight dinner I love to serve it with a simple salad and citrus vinaigrette - I make a big batch of the vinaigrette and use it all week for a variety of salads or even drizzled on roast vegetables (it will make more than you need for just this one dinner and will keep in the fridge for a week+). If I'm having friends over for a dinner party and want to make this chicken (probably one of my most requested things to make) I'll add another side like an orzo "risotto."
The whole thing can be on the table in 30 minutes, because I make the vinaigrette and assemble the salad while the chicken is pan frying on the stove. If you want to make the vinaigrette ahead and pre-chop the salad ingredients you absolutely can, I would just avoid dicing the avocado until you're ready to dress the salad otherwise it will go brown.
Note - I use boneless skinless breasts that I cut in half to make 2 thin cutlets per breast, but most stores sell pre-cut chicken cutlets if you prefer to buy them instead of making yourself.
Serves 4 for dinner.
Special Equipment
Ingredients
Directions
Cut your chicken in half horizontally to make each boneless skinless chicken breast into two thinner breasts (make each breast into 2 cutlets).
Set up your dredging station by placing the 3 breading components in their own shallow bowl or small sheet tray: 2 cups panko in one, 3 eggs (lightly beaten) in a second, and 1 cup flour in a third. Season the panko with 1/2 teaspoon kosher salt and a few generous grinds of pepper and mix together well. Place a large plate next to these three dredging items to hold your coated chicken (see next).
While the pan with oil is heating, dredge your chicken: Take each piece and thoroughly coat in the flour, followed by the egg (letting the excess egg drip off) then the panko. Make sure you coat each piece well in each of the flour, egg and panko before moving on to the next so the breading really sticks well to the chicken. Place the breaded chicken on a plate and repeat with the remaining pieces.
Heat a wide, shallow pan / pot over medium heat. Add ~1/2 C olive oil so that the olive oil just covers the bottom of the pan and comes up about 1/4 inch. Add the 3 tablespoons butter and heat until the butter is melted and starts foaming.
Once the butter is foaming, place as many pieces of the coated chicken as will fit in one even layer (without overlapping) in the pan and pan fry 5 minutes on the first side. Flip, and pan fry ~4 minutes on the second side. The chicken should be nice and crispy and golden brown. If your chicken isn't nice golden brown after you first flip it, cook another minute and try again. If your chicken starts to burn or get any black spots on it at any point, your heat is too high - turn the heat down a bit and continue cooking.
Remove the cooked chicken to a paper towel lined plate. Season each piece with a small pinch of kosher salt and repeat with any remaining chicken.
While you're cooking the chicken, start making the vinaigrette. Place the minced shallot in a mason jar (if you have) or a medium mixing bowl. Add the 2 T champagne vinegar, the 1/4 teaspoon kosher salt and a few grinds of black pepper and let the shallots sit in the champagne vinegar to mellow out while you prep the salad.
Place your mixed greens in a large mixing bowl or salad serving bowl. Add the diced cucumber, diced orange, diced avocado, chopped pistachios, the chopped olives (if using) and the shaved parmesan (if using).
Finish the vinaigrette - add the remaining ingredients to the mason jar or mixing bowl with the champagne vinegar and the shallot (the juice of 1 orange, 1 tablespoon dijon, 2 teaspoons honey or agave, and the 1/2 cup olive oil). Put the lid on tight and shake vigorously, or use a fork or small whisk to vigorously whisk the dressing if using a mixing bowl. Taste and adjust with a pinch of salt or pepper as necessary.
As soon as your chicken is done, dress and toss your salad and serve it along side the chicken. Start with a few tablespoons, toss, and then taste and add a tablespoon more at a time as needed to taste. Refrigerate extra vinaigrette for 1 week. Serve and enjoy!