A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.
A crisp panko cutlet set over a salad of roasted beets, quinoa, and peppery arugula in a bright lemon Dijon vinaigrette.
Jump to:
What Makes This Work
- Slicing each breast horizontally into two cutlets, then pounding to a quarter inch, is what makes the chicken cook evenly. A thick fillet browns on the outside before the center is done, so you either burn the crust or dry out the meat waiting. Thin and even, the cutlet is golden and cooked through in three to four minutes a side.
- Dijon in the egg wash does two things. It seasons the crust from underneath, and it thickens the egg just enough that the panko clings in a solid sheet instead of sliding off in the pan. Pressing the crumbs on firmly is the other half of that.
- Avocado oil is the frying fat here for its high smoke point, which lets the crumb brown deeply without turning bitter. Keep the heat at a true medium, not medium-high, so the crust toasts at the same pace the chicken cooks through.
- Let the quinoa and beets cool to room temperature before you build the salad.
Tips and Swaps
A few things that came up in testing.
- Slice, do not buy pre-cut. Halving the breasts yourself gives you thicker, juicier cutlets than the thin-sliced packages.
- Keep the pan at a true medium. Too hot and the panko browns before the chicken cooks, leaving you a dark crust over raw centers.
- Cool the grains and beets before tossing. Dressing them hot wilts the arugula.
- Cook the quinoa in broth. Bone broth is what I use, but any good stock works.
Crispy Chicken Cutlets with Beet & Quinoa Salad
| Prep: 25m | Cook: 45m | Total: 1h 10m |
A crisp panko cutlet set over a salad of roasted beets, quinoa, and peppery arugula in a bright lemon Dijon vinaigrette.
Ingredients
For the chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 1/2 cups panko breadcrumbs
- 1/4 cup finely grated Parmesan
- Avocado oil, for frying
- Kosher salt, for sprinkling after frying
For the beet & quinoa salad
- 1 cup uncooked quinoa
- 1 3/4 cups bone broth (or other broth)
- 4 to 5 medium beets (about 1 1/2 lb)
- 1 standard box (about 5 oz) baby arugula
- 1/4 cup roasted pistachios, chopped
For the lemon Dijon vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 small shallot, minced
- Kosher salt
- Freshly cracked black pepper
Instructions
- Heat the oven to 400°F. Wrap the beets loosely in foil, and place on a sheet pan. Roast until a knife slides in with no resistance, 45 to 60 minutes. Cool slightly, rub off the skins with a paper towel or tea towel and cut into bite-sized wedges. Let the wedges cool to room temperature.
- Rinse the quinoa well. Combine with the bone broth in a saucepan, bring to a boil, then reduce to low, cover, and cook 15 minutes. Off the heat, steam covered another 10 minutes, then fluff with a fork and spread out on a plate to cool to room temperature.
- Whisk the all the vinaigrette ingredients together, and let it sit while you prepare the rest so the shallot mellows.
- Slice each chicken breast horizontally into two thin cutlets and pound to about 1/4 inch. Season both sides with salt and pepper. Set up three dishes: flour; eggs whisked with the Dijon; panko mixed with the Parmesan. Dredge each cutlet on both sides in flour, then egg, then panko, pressing so the crumbs adhere. Place each breaded cutlet on a plate while you repeat with the rest.
- Heat the avocado oil in a large skillet over medium heat. Cook the cutlets 3 to 4 minutes per side, until deeply golden and cooked through, working in batches. Transfer to a wire rack and sprinkle with kosher salt while still hot.
- In a large bowl combine arugula, cooled quinoa and beets, pour over the vinaigrette, and toss. Fold in the chopped pistachios.
- Spoon the salad onto plates and top each with a sliced cutlet.
Notes
- Slicing and pounding your own cutlets gives juicier, sturdier chicken than pre-sliced thin breasts.
- Keep the skillet at a true medium so the panko browns at the same rate the chicken cooks.
- Cool the quinoa and beets to room temperature before tossing so the arugula stays crisp.
- Cooking the quinoa in bone broth (or any good stock) seasons it.
FAQ
Can I roast the beets ahead?
Yes. Roast and peel them up to 3 days ahead and refrigerate. Bring them to room temperature before building the salad.
Can I use pre-cooked or vacuum-packed beets?
Yes. Cut them into wedges and bring to room temperature. You will lose a little of the roasted sweetness but save the hour.
Subscribe
Join The Community Garden
More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.
Can I make it without the Parmesan in the crust?
Yes. The crust is a touch less savory but still crisp. Add a pinch more salt to the panko.
Can I make the salad ahead?
Dress the quinoa and beets ahead, but fold in the arugula and pistachios just before serving so they stay crisp.
Did you make this? Leave a rating and a note below.
Rate & Review