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Crispy chicken cutlets paired with a vibrant garden tomato salad create a delightful culinary experience that tantalizes the taste buds and nourishes the soul. This dish is a perfect harmony of textures and flavors, combining the satisfying crunch of golden chicken with the bright, juicy freshness of seasonal tomatoes. Whether you’re hosting a family dinner or a casual gathering with friends, this recipe promises to impress and satisfy.

Crispy Chicken Cutlets with Garden Tomato Salad

Indulge in the perfect blend of flavors with these crispy chicken cutlets paired with a refreshing garden tomato salad. Enjoy the satisfying crunch of golden cutlets alongside heirloom tomatoes and fresh basil, drizzled with a light olive oil dressing. This delightful meal is not only a feast for the senses but also loaded with nutrients, making it perfect for family dinners or gatherings with friends. Discover the joy of home-cooked goodness with this easy, wholesome recipe!
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Ingredients
  

For the Chicken Cutlets:

2 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

For the Garden Tomato Salad:

2 cups assorted heirloom tomatoes (sliced or quartered)

1 small red onion (thinly sliced)

1/4 cup fresh basil leaves (torn)

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Instructions
 

Prepare the Chicken Cutlets:

    - Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/2-inch thickness.

      Set Up Breading Station:

        - In three shallow dishes, place the flour in the first dish. In the second, whisk the eggs. In the third, combine the breadcrumbs with garlic powder, paprika, salt, and pepper.

          Bread the Chicken:

            - Dip each chicken cutlet first in the flour, shaking off excess. Then, dip it into the eggs, allowing the excess to drip off. Finally, coat the chicken with the breadcrumb mixture, pressing gently for an even coating.

              Fry the Chicken:

                - In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Carefully add the breaded chicken cutlets, cooking in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

                  Prepare the Garden Tomato Salad:

                    - In a large bowl, combine the sliced tomatoes, red onion, and basil. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine.

                      Serve:

                        - Plate the crispy chicken cutlets alongside a generous helping of garden tomato salad. Drizzle any remaining dressing over the top of the salad and garnish with extra basil leaves if desired.

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4