Her Chicken Cutlet Recipe Is Topped With A Summery Tomato, Nectarine, Mozzarella, And Olive Salad
Now that it’s August, I feel like we need to soak in as much summer as we can while we still have it because before we know it, it’s going to be fall.
One of my big initiatives is making sure I get through a list of summery recipes that I’ve wanted to try before the weather starts to cool down and we’re back to making cozy dishes like soup and pasta.
TikToker Saturday Table, who goes by @saturdaytable on the platform, recently shared a recipe she promised would turn into your new favorite summer dish, and her creation doesn’t disappoint.
Her recipe serves four people and is for chicken cutlets topped with a summery salad made of tomatoes, nectarines, mozzarella, and olives.
First, let’s start by making her chicken cutlets. She takes two chicken breasts that weigh around 1 to 1.25 pounds and slices them in half.
Next, she pounds the chicken cutlets so they’re 1/4 to 1/2 an inch thick before tossing some salt on them.
Grab three shallow bowls, and put 1 cup of flour in one bowl, 1 cup of Panko bread crumbs in the second bowl, and two beaten eggs in the third bowl. Add salt and pepper to every bowl.
Pick up your chicken cutlets one by one and first place them in the flour, then the eggs, and finally, the breadcrumbs.
Heat some olive oil in a heavy skillet using medium heat, and place the cutlets one by one in the pan to cook.
TikTok – @saturdaytable
You want to make sure to cook each cutlet for two or three minutes per side and do so until they are a golden brown color.
When your cutlets are done cooking, it’s time to move on and make the summery salad. Take one pint of cherry tomatoes and add them to a bowl with 2 nectarines cut into half-inch cubes. Add half a chopped shallot and a cup of chopped Castelvetrano olives.
Then, chop up an eight-ounce container of Ciliegine mozzarella and half a cup of parsley and add that in.
Finally, take two tablespoons of lemon juice, one tablespoon of red wine vinegar, and two tablespoons of olive oil and place that into the bowl.
Sprinkle with some flaky salt, mix well, and serve the salad on top of your chicken cutlets.
@saturdaytable Chicken cutlets with summery tomato, nectarine, mozzarella, and olive salad. If you’ve been following me for a while you know I love to top my cutlets with some kind of salad or slaw. This version is a sweet-meets-salty mix of nectarines, tomatoes, olives, and mozzarella. Tastes just like summer. @Gratsi Wine Recipe Serves: 4 Salad: 1 pint cherry tomatoes, halved 2 nectarines, chopped into 1/2 inch cubes 1/2 shallot, chopped 1 cup castelvetrano olives, roughly chopped or torn 1 8-oz container Ciliegine, halved or torn into bite-sized pieces 1/2 cup chopped parsley 1 tbsp red wine vinegar 2 tbsp lemon juice 2 tbsp olive oil flaky salt Mix all ingredients together. For best results, mix right before serving. Chicken: 2 chicken breasts (about 1-1.25 lbs total), sliced in half into cutlets and pounded until 1/4-1/2” thick 1 cup flour 2 eggs, beaten 1 cup panko bread crumbs oil for frying Place your flour, eggs, and panko bread crumbs into three separate shallow bowls. Season each with salt and pepper. Season your chicken cutlets with salt. Dredge your cutlets by first coating them in flour, then the egg wash, then the breadcrumbs. Heat 1/2” oil over medium heat in a heavy-bottom skillet. Working one at a time (or two, if you have a very large skillet), cook cutlets for 2-3 minutes per side until golden brown. To serve, top cutlets with salad. #fyp #dinnerideas #summer #stonefruit #dinnerrecipe #whattocook
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