Crispy Parmesan Chicken with Avocado Salad
This Crispy Parmesan Chicken with Avocado Salad is the perfect combination of crunchy, juicy, and fresh! It’s a delightful dish that’s easy to prepare and brings together the savory flavor of chicken coated in crispy parmesan with the refreshing taste of a vibrant avocado salad. It’s ideal for a quick weeknight dinner or a fancy weekend meal, making it a versatile addition to your recipe collection.
Why Make This Recipe
This recipe is not just about flavor; it’s about balance. The crispy chicken provides a satisfying crunch while the avocado salad brings freshness and creaminess to the plate. Additionally, it is packed with nutrients from the greens, making it a healthy choice for any meal. Plus, with a blend of pantry staples and easy techniques, you can impress your family and friends without breaking a sweat!
How to Make Crispy Parmesan Chicken with Avocado Salad
Ready to dive in? Here’s how to whip up this tasty dish from scratch!
Ingredients:
- 2 chicken breasts (boneless, skinless)
- 1/2 cup parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil (for frying)
- 1 avocado, sliced
- 1 cup mixed greens (spinach, arugula, lettuce, etc.)
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (or lemon juice for a lighter option)
- Salt and freshly ground black pepper to taste
Directions:
- For the Crispy Parmesan Chicken: If your chicken breasts are thick, slice them in half to create thinner cutlets. Season generously with salt and pepper.
- Set up a breading station: In one shallow dish, mix the flour, garlic powder, and onion powder. In a second dish, beat the egg. In a third dish, combine the panko breadcrumbs and grated parmesan.
- Dip each chicken breast first in the flour mixture, then in the egg, and finally coat it in the panko-parmesan mixture. Press gently to ensure the coating sticks well.
- Heat olive oil in a large skillet over medium-high heat. Once hot, fry the chicken for about 4-5 minutes on each side or until they are golden brown and fully cooked. Remove from the skillet and let them rest.
- For the Avocado Salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Add the sliced avocado.
- Drizzle the salad with olive oil and balsamic vinegar (or lemon juice for a lighter option). Season with salt and pepper, then toss gently to combine.
- To serve, place the crispy parmesan chicken on a plate and add the avocado salad either on the side or on top of the chicken. Optionally, garnish with extra parmesan and a squeeze of lemon juice.
How to Serve Crispy Parmesan Chicken with Avocado Salad
This dish is best enjoyed fresh! Serve it warm with the avocado salad for a light and satisfying meal. If you’re feeling fancy, a sprinkle of extra parmesan or a dollop of ranch or Caesar dressing can elevate it even more!
How to Store Crispy Parmesan Chicken with Avocado Salad
If you have leftovers, store the chicken and salad separately in airtight containers in the fridge. The chicken will stay crispy for about 2 days, while the salad should be eaten within 1 day for optimal freshness. You can reheat the chicken in the oven to regain some of its crispiness.
Tips to Make Crispy Parmesan Chicken with Avocado Salad
- Make sure to properly season each layer in the breading process for maximum flavor.
- Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (75°C).
- Don’t skip the resting step for the chicken! It helps keep the juices locked in, making it tender and juicy.
Variation
Feel free to customize this recipe! Add additional veggies to the salad like bell peppers or radishes, or substitute chicken with turkey cutlets or even tofu for a vegetarian option. For an extra kick, incorporate some spices like cayenne pepper into your breadcrumb mixture!
FAQs
1. Can I make this recipe gluten-free?
Absolutely! Use gluten-free panko and flour to make it suitable for a gluten-free diet.
2. What can I use instead of parmesan cheese?
You can substitute with any hard cheese like Pecorino Romano or nutritional yeast for a dairy-free option.
3. Can I prepare the salad ahead of time?
Yes, you can prep the salad components ahead of time but dress it just before serving to keep the greens fresh and crisp.
Crispy Parmesan Chicken with Avocado Salad
Ingredients
For the Crispy Parmesan Chicken
- 2 pieces chicken breasts (boneless, skinless) Slice in half for thinner cutlets if they are thick.
- 1/2 cup parmesan cheese, grated Use freshly grated for best flavor.
- 1/2 cup panko breadcrumbs Provides the crunchy texture.
- 1/4 cup all-purpose flour For breading.
- 1 piece egg, beaten Acts as a binder.
- 1 tsp garlic powder For seasoning.
- 1 tsp onion powder For seasoning.
- to taste Salt and freshly ground black pepper Generously season the chicken.
- 2 tbsp olive oil (for frying)
For the Avocado Salad
- 1 piece avocado, sliced
- 1 cup mixed greens (spinach, arugula, lettuce, etc.) Choose your favorite greens.
- 1/2 piece cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 piece red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (or lemon juice) For a lighter option.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- If your chicken breasts are thick, slice them in half to create thinner cutlets. Season generously with salt and pepper.
- Set up a breading station: In one shallow dish, mix the flour, garlic powder, and onion powder. In a second dish, beat the egg. In a third dish, combine the panko breadcrumbs and grated parmesan.
- Dip each chicken breast first in the flour mixture, then in the egg, and finally coat it in the panko-parmesan mixture. Press gently to ensure the coating sticks well.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Once hot, fry the chicken for about 4-5 minutes on each side or until they are golden brown and fully cooked. Remove from the skillet and let them rest.
Making the Salad
- In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Add the sliced avocado.
- Drizzle the salad with olive oil and balsamic vinegar (or lemon juice). Season with salt and pepper, then toss gently to combine.
Serving
- Place the crispy parmesan chicken on a plate and add the avocado salad either on the side or on top of the chicken. Optionally, garnish with extra parmesan and a squeeze of lemon juice.
