Parmesan Chicken with Cucumber Salsa Recipe
Servings: 4 servings
Calories: 447kcal
Easy Parmesan Chicken with Cucumber Salsa is a light summer meal and part of my Simple Summer Supper series which consists of crispy parmesan crusted chicken cutlets topped with a creamy and zesty cucumber salsa.
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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.
Notes
Tips:
To seed a cucumber cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. (A grapefruit spoon works great for this!)
To seed a tomato cut the tomato in half crosswise. Hold the tomato half over a bowl and use a spoon to scoop out the seeds. Or, you can squeeze the tomato half over a bowl and most of the seeds and liquid will come out.
To seed a jalapeno cut the jalapeno in half lengthwise and use a small spoon to scrape out any seeds. Use a paring knife to cut off any white parts. If you like heat, leave a few of the seeds and white part.
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Nutrition
Calories: 447kcal | Carbohydrates: 32g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 448mg | Potassium: 542mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 30.5mg | Calcium: 440mg | Iron: 3.2mg
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