Crispy Chicken Cutlet with Radicchio and Pear Salad
Crispy Chicken Cutlet with Radicchio and Pear Salad

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive 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 unique. This will be really delicious.

Crispy Chicken Cutlet with Radicchio and Pear Salad is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Crispy Chicken Cutlet with Radicchio and Pear Salad is something which I’ve loved my entire life. They’re fine and they look wonderful.

Add the radicchio and pear and toss to coat. Core the pear and slice the remaining fruit thinly. Subscribe to: Post Comments (Atom) Labels. Next time I will probably spice up/season the panko more.

To begin with this recipe, we must first prepare a few components. You can cook crispy chicken cutlet with radicchio and pear salad using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. Prepare 8 Chicken cutlets (about 1 and half pounds total)
  2. Take 2 large eggs
  3. Prepare 1 1/2 cup Panko Bread Crumbs
  4. Prepare 6 tbsp Olive oil
  5. Take 1 tsp Honey
  6. Take 1 tsp Dijon mustard
  7. Prepare 1 tbsp Red Wine Vinegar
  8. Get 1 small Head of Radicchio
  9. Prepare 1 Pear
  10. Make ready 1 Kosher Salt
  11. Take 1 Black pepper

Whisk in oil until smooth and incorporated. Add mixed greens and cheese and toss until evenly coated. Serve cutlets warm or at room temperature, topped with a handful of salad. Heat a grill pan over medium-high heat.

Instructions to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. 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).
  2. 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.
  3. 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.
  4. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper.
  5. 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.

Serve cutlets warm or at room temperature, topped with a handful of salad. Heat a grill pan over medium-high heat. When the pan is hot, add the. In a large platter, arrange salad with bed of arugula, pears, blue cheese and pecans. Top with slices of chicken and drizzle with.

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