Crispy Chicken Cutlet with Radicchio and Pear Salad
Crispy Chicken Cutlet with Radicchio and Pear Salad

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, crispy chicken cutlet with radicchio and pear salad. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crispy Chicken Cutlet with Radicchio and Pear Salad is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Crispy Chicken Cutlet with Radicchio and Pear Salad is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook crispy chicken cutlet with radicchio and pear salad using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. Get 8 Chicken cutlets (about 1 and half pounds total)
  2. Take 2 large eggs
  3. Make ready 1 1/2 cup Panko Bread Crumbs
  4. Make ready 6 tbsp Olive oil
  5. Take 1 tsp Honey
  6. Prepare 1 tsp Dijon mustard
  7. Prepare 1 tbsp Red Wine Vinegar
  8. Get 1 small Head of Radicchio
  9. Take 1 Pear
  10. Take 1 Kosher Salt
  11. Prepare 1 Black pepper
Instructions to make Crispy Chicken Cutlet with Radicchio and Pear Salad:
  1. Season the chicken with salt and pepper.(For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet).
  2. Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets.
  3. Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch.
  4. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper.
  5. Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken.

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