September 21, 2020

Chicken Schnitzel and Tomato Salad

Chicken Schnitzel and Tomato Salad is a big main course salad full of fried chicken schnitzel, tomatoes, cucumbers, red pepper, red onion, feta cheese, and a lemon vinaigrette. Everyone loves this salad because it is so full of crispy chicken, crunchy vegetables, and a bright citrus dressing.

The Equipment You’ll Need

A Cast Iron Skillet- You’ll need this to fry the chicken schnitzel. If you don’t have one, you can use any frying pan with high sides.
A Salad Spinner- This is essential for getting your greens completely dry. If your greens are wet, the dressing won’t cling to them.
A Big Salad Bowl- You’ll need this to toss your salad so that everything gets coated with the dressing.
A Small Jar- This is the easiest way to mix your dressing.

The Ingredients You’ll Need for Chicken Schnitzel and Tomato Salad

Chicken- You’ll need super thin chicken cutlets for this recipe. I bought Bell and Evans thin cutlets, and they worked really well for this recipe. If you can only find thick cutlets, cut them in half. Place them in a zip lock bag and pound them thin with a meat pounder, or a rolling pin.
Plain Breadcrumbs- I like the 4C brand.
Vegetable Oil- Fry the chicken in this. I like Crisco brand. You can also use canola oil.
Extra Virgin Olive Oil- This is for the salad dressing. I like California Ranch olive oil.
Lemon Juice- You’ll need fresh lemons for this.
Cilantro- This is for the dressing. You can use parsley instead, if you don’t like cilantro.

How I Made This Salad

First, I dredged my chicken, making sure to fully coat each piece of chicken.
Then, I heated my oil up and fried a few pieces of chicken at a time until they were golden and crispy.
Next, I mixed up my dressing.
Then, I tossed all the vegetables with chicken and dressing, and cheese.
I served this salad with fettuccini Alfredo, and everyone just loved the whole meal.

Chicken Schnitzel and Tomato Salad is also a great meal to make ahead. I actually fried my chicken in the morning, and made the dressing then, too. I even chopped up the vegetables. So that, before dinner, I just had to mix everything up in the bowl. I hope you’ll try this delicious, and filling, main course salad, some time soon!

Chicken Schnitzel and Tomato Salad

Chicken Schnitzel, tomatoes, cucumbers, red onion, red pepper and feta cheese tossed with spring greens and a lemon cilantro vinaigrette.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings

Calories 467 kcal

Ingredients

1 lb. thin sliced chicken cutlets
1 cup flour
¼ tsp. kosher salt
¼ tsp. black pepper
3 beaten eggs
2 cups plain breadcrumbs
1 tsp. each garlic powder, onion powder, paprika
1 cup vegetable oil
½ cup extra virgin olive oil
2 tbsp. lemon juice
1 clove minced garlic
⅛ tsp. black pepper
¼ cup minced cilantro
4 cups spring greens
1 cup halved cherry tomatoes
½ cup red onion, sliced
½ cup sliced red pepper
1 cup sliced cucumber
½ cup feta cheese

Instructions

Prepare a schnitzel dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, place the eggs. In the third bowl, mix the breadcrumbs and spices.
Heat a cast iron skillet, on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it is golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Slice it into thin slices, or small bite sized pieces.
In a small jar mix the olive oil, lemon juice, garlic, pepper, and cilantro. This will be your dressing.
In a large bowl, toss together the chicken, dressing, and all the rest of the ingredients.