Description
Crispy pan-seared chicken cutlets served with a refreshing salad of juicy tomatoes, sweet nectarines, and fresh herbs. This vibrant dish is light, flavorful, and perfect for summer evenings.
Ingredients
Scale
- 4 boneless, skinless chicken cutlets (about 1 lb)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 ripe nectarines, sliced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tablespoon chopped fresh mint (optional)
- Salt and pepper to taste
Instructions
- Place chicken cutlets between two sheets of plastic wrap and pound to an even thickness if needed.
- In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each cutlet in the flour mixture, shaking off excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate and let rest.
- In a mixing bowl, combine sliced nectarines, cherry tomatoes, red onion, red wine vinegar, and extra virgin olive oil. Toss gently to coat.
- Season the salad with salt and pepper, then fold in fresh basil and mint (if using).
- Serve chicken cutlets topped with the tomato and nectarine salad or alongside as a fresh side.
Notes
- For extra crispiness, use panko breadcrumbs instead of flour.
- Add a handful of arugula or baby spinach to the salad for more greens.
- Substitute peaches if nectarines aren’t available.
Nutrition
- Serving Size: 1 chicken cutlet with salad
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken cutlets, summer salad, tomato nectarine salad, fresh dinner, light meal