Crispy Chicken Cutlet with Radicchio and Pear Salad
Crispy Chicken Cutlet with Radicchio and Pear Salad

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crispy chicken cutlet with radicchio and pear salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Crispy Chicken Cutlet with Radicchio and Pear Salad is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Crispy Chicken Cutlet with Radicchio and Pear Salad is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have crispy chicken cutlet with radicchio and pear salad using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. Prepare 8 Chicken cutlets (about 1 and half pounds total)
  2. Make ready 2 large eggs
  3. Take 1 1/2 cup Panko Bread Crumbs
  4. Get 6 tbsp Olive oil
  5. Make ready 1 tsp Honey
  6. Get 1 tsp Dijon mustard
  7. Get 1 tbsp Red Wine Vinegar
  8. Take 1 small Head of Radicchio
  9. Take 1 Pear
  10. Get 1 Kosher Salt
  11. Prepare 1 Black pepper
Steps to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. Season the chicken with salt and pepper.(For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet).
  2. Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets.
  3. Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch.
  4. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper.
  5. Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken.

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