Parmesan Chicken with Cucumber Salsa
Easy Parmesan Chicken with Cucumber Salsa is a light summer meal and part of my Simple Summer Supper series which consists of crispy parmesan crusted chicken cutlets topped with a creamy and zesty cucumber salsa.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cucumber (peeled and seeded, finely chopped (if you use English or Hothouse Cucumbers, you don't need to peel them).)
- 1/2 cup tomato (seeded and finely chopped)
- 1/4 cup red onion (minced)
- 2 Tbsp parsley (chopped)
- 1 jalapeno pepper (seeds and membrane removed, finely chopped)
- 1 tsp fresh dill
- 1/4 cup sour cream
- 1 Tbsp lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp Lemon Pepper
- 2 chicken breasts (boneless and skinless)
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 large eggs
- 1-1/2 cups panko
- 1/2 cup Parmesan cheese (grated)
- 2 Tbsp olive oil
Instructions
- 1
In a small bowl combine the cucumber, tomato, red onion, parsley, and jalapeno pepper to make the salsa. Set aside.
- 2
To make the salsa sauce, combine the dill, sour cream, lemon juice, cumin, salt, and pepper in another small bowl. Mix well.
- 3
Pour the sauce over the salsa and toss to combine. Cover and refrigerate until ready to serve. The sauce may be made up to 24 hours ahead.
- 4
Slice each chicken breast in half horizontally to make a total of four thinner chicken breasts.
- 5
Place the sliced chicken breast between two sheets of wax paper or parchment paper and pound them with a rolling pin or meat mallet until they are 1/4 inch thick.
- 6
Combine the flour, salt, and pepper in a shallow bowl or dinner plate.
- 7
Add the eggs to a shallow bowl along with 1 tablespoon of water. Beat with a fork until they are well blended.
- 8
In a third shallow bowl or dinner plate add the panko and parmesan cheese.
- 9
Dip each chicken breast into the flour mixture and make sure to coat both sides. Then dip in the egg mixture, and finally dredge in the panko/parmesan mixture. Make sure the chicken breasts are evenly coated on both sides.
- 10
Meanwhile, heat a large skillet over medium heat and add the olive oil. When the skillet is hot, add the chicken breasts and sauté 2-3 minutes on each side and the coating is golden brown and crispy.
- 11
To serve, place a chicken breast on a plate and top with a scoop of cucumber salsa.