Description
Crispy Crackle Chicken with Tomato Salad is the bright, crunchy, bursting with flavor dinner idea you need to try!
Ingredients
Scale
- 1.5 cups fresh breadcrumbs
- 2 eggs
- 2 TBS half & half
- 2 tsps Ranch seasoning powder, divided
- 3–4 chicken cutlets, pounded thin if need be
- 2 cups romaine lettuce, chopped
- 4-ounce fresh mozzarella, sliced
- 1 cup tomato salad (recipe in notes)
Instructions
- Begin by pounding your chicken cutlets to about 1/2 an inch thick.
- In a shallow bowl beat 2 eggs with 2 tbs half & half and 1 tsp ranch powder.
- In a separate shallow bowl, dump your bread crumbs + 1 tsp of ranch powder, give it a good stir around.
- Dredge your chicken cutlets by dipping into the egg, then pressing into the breadcrumbs.
- Place dredged cutlets on a plate, and continue.
- Heat oil in skillet over medium-high heat. When a sprinkle of breadcrumbs sizzle, it’s time to fry!
- Fry each cutlet 2-4 minutes per side, depending on how thick your chicken is.
- Place cooked chicken on a paper-towel lined sheet pan in a 225˚ oven.
- When your chicken is cooked, create your salad on each plate, placing chicken cutlets on each one.
Notes
These chicken cutlets reheat well in the airfrier!
Tomato Salad:
- 1 cup chopped fresh tomatoes
- 1 TBS diced shallot
- 1 garlic clove, finely minced
- 2 tsp red wine vinegar
- 2 tsp olive oil
- salt & pepper, to taste
- fresh basil leaves, to taste
Combine all these ingredients in a bowl, and mix well.
