Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad Recipe. Easy, Fast and Cheap.
Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
Ingredients
Prepare your culinary canvas with the following essentials for Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad:
- 2 medium or 3 small zucchini (about 1 1/2 pounds)
- 1 1/2 cups cornmeal
- 4 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
- 2 large eggs
- 1 tablespoon plus 1 teaspoon Dijon mustard, divided
- 4 (6-ounce) chicken cutlets, pounded 1/4″ thick
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 1 cup mint leaves
- 1/2 cup roasted, salted cashews
- 5 ounces ricotta salata
‘shaved with a vegetable peeler
Preparation
Let’s dive into the culinary symphony of Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad with these simple steps:
Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
Transfer cutlets to a platter. Serve with zucchini salad alongside.
Benefits of Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad is a breeze for all skill levels.
Cooking Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Cooking Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad cooked to slow-cooked perfection!
Conclusion about Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad
As we conclude our culinary exploration with Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad Recipe.