Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad
Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad is a flavorful French French Receipes dish prepared with quality ingredients. Trim tops off zucchini.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTrim 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.