Parmesan Crusted Chicken and Creamy Cucumber Salsa is a light summer meal which consists of chicken breast sliced in half and pounded into thin cutlets. These cutlets are then covered in flaky panko and nutty parmesan cheese and quickly sautéd until they are extra crispy!
The fourth installment in my Simple Summer Supper Series is Parmesan Chicken with Cucumber Salsa.
The icing on the cake, or in this case, the topping on this easy parmesan crusted chicken, is a cool, creamy and crunchy cucumber salsa, made with fresh cucumbers, tomatoes, lemon juice, a bit of sour cream, and because it’s salsa, a jalapeño pepper!
This meal does take about ten minutes longer to prepare than my other Simple Summer Suppers, but it is time well spent, and it’s an easy summer dinner recipe the entire family will enjoy. And, if you have been looking for easy recipes using cucumbers from your garden, this cucumber salsa has your name on it!
What goes with Parmesan Chicken and Cucumber Salsa?
As with my other Simple Summer Suppers, easy Parmesan Chicken with Cucumber Salsa can stand on its own, but you can certainly add something like my Southern Fresh White Acre Peas or Easy Southern Broccoli Salad to round it out.
More Easy Summer Dinner Ideas:
If you like this recipe, you might also be interested in my other Simple Summer Suppers including
- Southern BBQ Shrimp and Cheese Grits,
- Fettuccine Alfredo with Broccoli,
- Chilled Watermelon Gazpacho Soup,
- Pan Fried Fish and Blistered Tomatoes, and
- Spaghetti with Fresh Cherry Tomato Sauce.
How to make Cucumber Salsa.
Gather your ingredients.
Combine the dill, sour cream, lemon juice, cumin, salt, and pepper in a medium-size bowl. Mix well.
Add the cucumber, tomato, red onion, parsley, and jalapeño pepper and stir to combine.
Cover and refrigerate until ready to serve. The cucumber salsa may be made up to 24 hours ahead.
How to make Parmesan Crusted Chicken.
Use a sharp knife and slice each chicken breast in half horizontally to make a total of four thinner chicken breasts.
Place the sliced chicken breast between two sheets of wax paper or parchment paper and pound them with a rolling pin or meat mallet until they are ¼ inch thick.
Combine the flour, salt, and pepper in a shallow bowl or dinner plate.
Add the eggs to a shallow bowl along with 1 tablespoon of water. Beat with a fork until they are well blended.
In a third shallow bowl or dinner plate add the panko and parmesan cheese.
Dip each chicken breast into the flour mixture and make sure to coat both sides.
Then dip in the egg mixture.
And finally, dredge in the panko/parmesan mixture. Make sure the chicken breasts are evenly coated on both sides.
Meanwhile, heat a large skillet over medium heat and add the olive oil. When the skillet is hot, add the chicken breasts and sauté 2-3 minutes on each side and the coating is golden brown and crispy.
To serve, place a chicken breast on a plate and top with a scoop of cucumber salsa.
📋 Recipe:
Parmesan Chicken with Cucumber Salsa Recipe
Ingredients
Creamy Cucumber Salsa Ingredients:
- 2 cups cucumber peeled and seeded, finely chopped (if you use English or Hothouse Cucumbers, you don't need to peel them).
- ½ cup tomato seeded and finely chopped
- ¼ cup red onion minced
- 2 tablespoon parsley chopped
- 1 jalapeno pepper seeds and membrane removed, finely chopped
- 1 teaspoon fresh dill
- ¼ cup sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon Lemon Pepper
Parmesan Crusted Chicken Ingredients:
- 2 chicken breasts boneless and skinless
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large eggs
- 1-½ cups panko
- ½ cup Parmesan cheese grated
- 2 tablespoon olive oil
Instructions
Creamy Cucumber Salsa Directions:
- In a small bowl combine the cucumber, tomato, red onion, parsley, and jalapeno pepper to make the salsa. Set aside.
- To make the salsa sauce, combine the dill, sour cream, lemon juice, cumin, salt, and pepper in another small bowl. Mix well.
- Pour the sauce over the salsa and toss to combine. Cover and refrigerate until ready to serve. The sauce may be made up to 24 hours ahead.
Parmesan Crusted Chicken Directions:
- Slice each chicken breast in half horizontally to make a total of four thinner chicken breasts.
- Place the sliced chicken breast between two sheets of wax paper or parchment paper and pound them with a rolling pin or meat mallet until they are ¼ inch thick.
- Combine the flour, salt, and pepper in a shallow bowl or dinner plate.
- Add the eggs to a shallow bowl along with 1 tablespoon of water. Beat with a fork until they are well blended.
- In a third shallow bowl or dinner plate add the panko and parmesan cheese.
- Dip each chicken breast into the flour mixture and make sure to coat both sides. Then dip in the egg mixture, and finally dredge in the panko/parmesan mixture. Make sure the chicken breasts are evenly coated on both sides.
- Meanwhile, heat a large skillet over medium heat and add the olive oil. When the skillet is hot, add the chicken breasts and sauté 2-3 minutes on each side and the coating is golden brown and crispy.
- To serve, place a chicken breast on a plate and top with a scoop of cucumber salsa.
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