Crispy Chicken Salad with Warm Bacon Vinaigrette
Austrian-style breaded chicken over greens with a salty, tangy warm bacon dressing—the kind of showstopping salad that feels fancy but comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb chicken cutlets, boneless skinless
- ½ cup all-purpose flour
- 1 whole egg
- ¾ cup panko breadcrumbs
- 4 slices bacon, sliced
- 4 cups mixed greens or arugula
- 2 tbsp white vinegar
- 1 tbsp whole grain mustard
Instructions
- 1
Pat chicken dry. Place between plastic wrap and pound to 1/4-inch thick with a mallet or pan.
- 2
Set up three shallow bowls: flour in first, beaten egg in second, panko mixed with salt and pepper in third.
- 3
Coat each chicken cutlet in flour, tap off excess, dip in egg, then press into panko until fully coated.
- 4
Cook bacon in a 12-inch skillet over medium-high until crispy, ~5 minutes. Transfer to a paper towel.
- 5
Sear breaded chicken in the bacon fat, 2.5 minutes per side until golden brown and cooked through.
- 6
Toss greens with vinegar, mustard, and a pinch of salt. Crumble bacon over top. Slice chicken and arrange on salad.
Tools you’ll need
- meat mallet or heavy-bottomed pan
- plastic wrap
- three shallow bowls
- 12-inch skillet
- paper towels
- tongs or spatula
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