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Pan-Fried Chicken Cutlets With Zucchini Salad


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Rate this recipe 4.1/5 (8 Votes)


  • 1 zucchini, shaved with a vegetable peeler
  • 1 cup halved grape tomatoes
  • 1/4 small red onion, sliced
  • 1 tablespoon apple cider vinegar
  • 6 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 large eggs, beaten
  • 2 cups panko bread crumbs
  • 8 chicken cutlets (about 11/2 pounds total)


Adapted from


Step 1

Toss the zucchini, tomatoes, onion, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl; set aside.

Place the eggs and bread crumbs in separate shallow bowls. Season the chicken with ½ teaspoon each salt and pepper. Coat in the eggs (letting the excess drip off), then the bread crumbs, pressing gently to help them adhere.

Heat the remaining 5 tablespoons of oil in a large nonstick skillet over medium heat. Fry the cutlets, in batches, until the chicken is cooked through and the bread crumbs are golden brown, 2 to 4 minutes per side.

Serve the chicken with the zucchini salad.

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