Crispy Parmesan Chicken with Avocado Salad
A delightful dish that combines crunchy, juicy chicken coated in crispy parmesan with a refreshing avocado salad, perfect for any occasion.
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.
Notes
This dish is best enjoyed fresh! Serve it warm with the avocado salad for a light and satisfying meal. If you have leftovers, store the chicken and salad separately in airtight containers in the fridge.