Everything Bagel Chicken Cutlets
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I use a combination of panko and plain breadcrumbs to make these everything bagel chicken cutlets for a satisfying crunch alongside black and white sesame seeds, poppy seeds, garlic powder and onion powder. I add the chicken over a bit of Greek yogurt to act as a creamy and tangy sauce, then top the chicken with baby kale and radicchio tossed in a simple orange vinaigrette. The chicken cutlets are versatile – serve them as I do here or add them to a club sandwich alongside bacon, lettuce and tomato in place of a grilled chicken breast.
Everything Bagel Chicken Cutlets
Table of contents
Key Ingredients in This Recipe
- Chicken – The chicken breasts are halved lengthwise then pounded out until they are even in thickness and very thin so they cook evenly and quickly. Since the white meat cooks quickly in the oil it remains moist.
- Panko breadcrumbs – The larger crisp panko breadcrumbs absorb less oil and give the recipe a light and airy crunch.
- Plain breadcrumbs – Fine plain bread crumbs are used in combination with the panko to thoroughly coat the chicken resulting in a crispy and seasoned breading.
- Spices – I season the breadcrumb mixture with a combination of spices and seeds. Everything bagel spice is a blend of poppy seeds, sesame seeds, salt, onion and garlic added to the top of “everything bagels”.
- Kale – Baby kale leaves are younger and more fragile than other varieties of kale and don’t need to be massaged in order to be tender. They have a more subtle flavor and complement the radicchio well.
- Radicchio – Bitter radicchio pairs well with the simple orange vinaigrette. I finely chop it so it evenly mixes with the other ingredients in the salad.
- Vinaigrette – I toss the greens in a simple vinaigrette made from olive oil, rice wine vinegar, orange juice, garlic and seasoned simply with salt and pepper.
- Greek yogurt – A swoop of tangy Greek yogurt adds a unique contrast of texture to the crisp chicken and baby kale salad.
How to Make Everything Bagel Fried Chicken
Step 1: Pound chicken.
Cut each chicken breast in half lengthwise and place each piece of chicken into a large plastic zip-top bag. Use a mallet to gently pound them so they are even and about ½” (12.7mm) thick. Be careful that the meat does not break.
Step 2: Prep the dredge for the chicken.
To bread the chicken, set up three separate bowls. Place the flour in the first bowl. In the second bowl beat the eggs. In the third bowl combine the breadcrumbs, panko breadcrumbs, black and white sesame seeds, garlic powder, onion powder, poppy seeds, salt and pepper.
Step 3: Bread chicken.
Add enough vegetable oil to a large frying pan so that it is ¼” (6.4mm) deep. Heat until the surface of the oil is shiny. Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs.
Step 4: Fry chicken.
Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes.
Step 5: Drain chicken cutlets.
Remove to a paper towel-lined plate to drain the excess oil. Continue the process until all of the chicken is fried.
Step 6: Mix the orange vinaigrette.
In a small mixing bowl whisk together the olive oil, rice vinegar, orange juice and garlic. Season with salt and pepper.
Step 7: Assemble salad.
In a large mixing bowl, toss the baby kale, radicchio, cucumber, radish and onion with the orange vinaigrette.
Step 8: Assemble and serve.
Cut the chicken into strips. Spread ¼ cup of the Greek yogurt on the serving plates and arrange the chicken strips over top followed by the salad. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- The individual spices in the breadcrumb mixture can be swapped for 3 tablespoons of pre-made everything bagel seasoning blend + an additional 1 teaspoon of white sesame seeds. The store-bought seasoning mixture can differ brand to brand.
- The baby kale can be swapped for Tuscan (dino) kale. Just be sure to remove the stems and finely chop it. Massage it with the dressing before adding the radicchio and other ingredients.
- I mix the salad dressing in a large mixing bowl, then add the salad ingredients and toss to combine, saving an extra bowl during cleanup.
How to Store Chicken Cutlets
Store any leftover chicken cutlets in a resealable plastic bag until ready to reheat and serve, up to 3 days in the refrigerator or 3 months in the freezer. To reheat, use the air fryer method below, adding a few additional minutes to cook from frozen if needed. To reheat in the oven, bake at 400ºF (200ºC) until crispy and heated through, about 18 to 20 minutes, flipping halfway through.
How to Make this Recipe in an Air Fryer
While I prefer frying the chicken cutlets in a bit of neutral oil and using an air fryer to reheat it quickly, the cutlets can also be made in an air fryer. Set the temperature to 400ºF (200ºC). Working in batches, only add enough cutlets to fit in an even single layer in the air fryer basket. Air fry until golden brown on both sides, flipping half way through cooking, about 8 minutes total.
Other Recipes to Try
If you enjoy this everything bagel chicken cutlet recipe, give these a try and follow me on Instagram:
Everything Bagel Chicken Cutlets
Ingredients:
For the chicken:
- 1 pound boneless, skinless chicken breasts, (2 medium chicken breasts)
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup plain breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon poppy seeds
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying, as needed
For the orange vinaigrette:
- ¼ cup extra-virgin olive oil
- ¼ cup rice vinegar
- ¼ cup freshly squeezed orange juice
- 1 clove garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For serving:
- 6 ounces baby kale
- 1 small head radicchio, thinly sliced
- 2 mini Persian cucumbers, thinly sliced
- ½ medium watermelon radish, thinly sliced into half moons
- ¼ cup shaved red onion
- 1 cup full fat Greek yogurt
Instructions:
For the chicken:
- Cut each chicken breast in half lengthwise and place each piece of chicken into a large plastic zip-top bag. Use a mallet to gently pound them so they are even and about ½” (12.7mm) thick. Be careful that the meat does not break.
- To bread the chicken, set up three separate bowls. Place the flour in the first bowl. In the second bowl beat the eggs. In the third bowl combine the breadcrumbs, panko breadcrumbs, black and white sesame seeds, garlic powder, onion powder, poppy seeds, salt and pepper.
- Add enough vegetable oil to a large frying pan so that it is ¼” (6.4mm) deep. Heat until the surface of the oil is shiny.
- Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs.
- Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes.
- Remove to a paper towel-lined plate to drain the excess oil. Continue the process until all of the chicken is fried.
For the orange vinaigrette:
- In a small mixing bowl whisk together the olive oil, rice vinegar, orange juice and garlic. Season with salt and pepper.
For assembly and serving:
- In a large mixing bowl, toss the baby kale, radicchio, cucumber, radish and onion with the orange vinaigrette.
- Cut the chicken into strips. Spread ¼ cup of the Greek yogurt on the serving plates and arrange the chicken strips over top followed by the salad. Serve immediately.
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