Everything Bagel Chicken Cutlets

Crispy chicken cutlets get an easy and flavorful upgrade with the addition of seeds and spices included on my favorite breakfast: an “everything” bagel.

Course chicken, Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 10

Servings

Calories 608kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

While I like turning to my spice cabinet to make a quick combination you can easily substitute 3 tablespoons of pre-made everything bagel seasoning blend + an additional 1 teaspoon of white sesame seeds.

Nutrition