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Chicken Cutlet & Spinach Salad

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chicken cutlet spinach salad recipe
I am a huge Curtis Stone fan, mainly because he is an amazing chef, but also because he looks so much like my oldest son. (Who by the way  is still single, hint, hint) I found this recipe for Chicken Cutlet & Spinach Salad on his site the other day, and wanted to try it.. With all the treats and goodies that I have been eating lately, I thought a healthy meal was well needed!  You may think that making a recipe from a gourmet chef would be too time consuming and difficult, but this was so easy and he gave some great tips about making your chicken breasts into cutlets.  I absolutely LOVED this recipe and it was a big hit with my family!

Chicken Cutlet & Spinach Salad
 
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Recipe type: Main
Ingredients
  • CHICKEN
  • 4 boneless skinless chicken breasts
  • flour for dredging
  • 2 large eggs
  • 1¼ cups fresh breadcrumbs
  • 1⅓ cup finely grated Parmesan cheese
  • salt and pepper
  • 6 Tbsp butter
  • 3 Tbsp olive oil
  • SALAD
  • 2 Tbsp honey
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp chopped chives
  • 4 cups (lightly packed) fresh baby spinach leaves
Instructions
  1. Using a meat mallet, pound each chicken breast between sheets of plastic wrap to about ¼ inch thickness.
  2. If you don't have a meat mallet, a small frying pan works great!
  3. Place the flour in a pie plate. Lightly whisk the eggs in a second pie plate.
  4. Mix the breadcrumbs and cheese together in a third pie plate.
  5. Sprinkle the chicken cutlets generously on both sides with salt and pepper.
  6. Dip the cutlets into the flour to coat lightly, then into the eggs, and lastly, dip them into the breadcrumb mixture and pat firmly to coat completely.
  7. Place the coated chicken cutlets on a baking sheet lined with waxed paper. Cover and refrigerate for 30 minutes. (This makes them easier to cook)
  8. Melt 2 Tbsp butter with 1 Tbsp olive oil in a frying pan over medium heat.
  9. Add 2 chicken cutlets at a time to cook until golden brown on one side, about 3 minutes. Turn over and add 1 more Tbsp butter and ½ Tbsp olive oil around the cutlets. Continue cooking until the chicken cutlets are golden brown on the bottom and just cooked through. About 3-4 minutes.
  10. Transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil and butter.
  11. Whisk the honey, vinegar, and Dijon mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Stir in the chives.
  12. Season the vinaigrette to taste with salt and pepper and set aside.
  13. In a large bowl, toss the spinach with enough vinaigrette to coat, reserving some vinaigrette to spoon over the chicken.
  14. Mound the spinach salad on a plate. Cut a chicken cutlet diagonally in half or in slices. Arrange the chicken on the spinach salad.
  15. Drizzle the reserved vinaigrette over the chicken and serve!
  16. So Good and healthy!

 
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Comments

  2. Katie Dunagan says

    I did not have white wine vinegar, so I substituted with balsamic vinegar. It was very tasty. Also, I think the measurement for the Parmesan cheese was a little much. I had a lot left over. I started with three breasts and ended up with six or seven cutlets. I loved this dish.

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