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Close-up of crispy chicken cutlets with apple arugula salad and maple Dijon vinaigrette on a white plate.
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Crispy Chicken Cutlets with Apple Arugula Salad

These crispy chicken cutlets are golden, crunchy, and so good served with a fresh apple arugula salad. This high-protein chicken dinner is easy enough for a weeknight but feels a little elevated. Not to mention the components can be prepped ahead (& stored separately!) for meal prep. So easy and delish.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author Rachael DeVaux

Equipment

  • Food Processor (optional)

Ingredients

Crispy Chicken Cutlets:

  • 1 ½ pounds boneless, skinless chicken breasts
  • ¾ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour or gluten-free 1:1 flour (for GF, I recommend King Arthur Measure for Measure)
  • 2 large eggs
  • 1 tablespoon water
  • 1 ¼ cups toasted sourdough breadcrumbs (about 3 slices sourdough bread)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon fine sea salt
  • 3 tablespoons avocado oil plus more as needed

Apple Arugula Salad:

  • 5 ounces baby arugula
  • 1 large Honeycrisp apple thinly sliced
  • ⅓ cup thinly sliced red onion
  • ⅓ cup toasted pecans roughly chopped
  • ⅓ cup shaved Parmesan (optional)

Maple Dijon Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons pure maple syrup (I like 365 by WF Organic Grade A Amber Maple Syrup)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

Instructions

For the Crispy Chicken Cutlets:

  • Toast the sourdough until golden and crisp.
    Let cool completely, then either pulse in a food processor until you have coarse breadcrumbs, or place in a zip-top bag and crush with a rolling pin until evenly crumbed. Measure out 1 ¼ cups and set aside.
  • Slice each chicken breast horizontally to create thin cutlets.
    Place the chicken between two sheets of parchment paper and gently pound to an even ¼- to ½-inch thickness, if needed. Season both sides with ¾ teaspoon sea salt and the black pepper.
  • Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with the water. In a third shallow bowl, combine the toasted sourdough breadcrumbs, garlic powder, onion powder, Italian seasoning, and remaining ¼ teaspoon sea salt.
  • Dredge each chicken cutlet in the flour, shaking off any excess.
    Dip into the egg mixture, allowing the excess to drip off, then press firmly into the sourdough breadcrumbs to coat both sides.
  • Heat 2 tablespoons of avocado oil in a large skillet over medium heat.
  • Working in batches, cook the chicken for 3 to 4 minutes per side, or until deeply golden, crispy, and cooked through to an internal temperature of 165°F. Add the remaining avocado oil as needed between batches.
    Transfer the cooked chicken to a wire rack.

For the Maple Dijon Vinaigrette:

  • To make the vinaigrette, whisk together the olive oil, apple cider vinegar, Dijon, maple syrup, sea salt, and black pepper until well combined.

To Assemble & Serve:

  • Add the arugula, apple, red onion, pecans, and Parmesan (if using) to a large bowl. Drizzle with enough vinaigrette to lightly coat and toss just before serving.
  • Divide the crispy chicken cutlets among plates and serve with the apple arugula salad alongside or piled directly on top. Enjoy!

To Store:

  • Store the crispy chicken cutlets, undressed salad, and maple Dijon vinaigrette separately in airtight containers in the refrigerator for up to 3–4 days.
    When ready to serve, reheat the chicken until warmed through and crispy, then toss the salad with the vinaigrette just before serving.

Notes

Swaps & Substitutions:
  • Flour: Use all-purpose or gluten-free 1:1 flour.
  • Sourdough breadcrumbs: Use another sturdy bread, including whole-grain or gluten-free bread. Toast until completely crisp.
  • Chicken breasts: Chicken tenderloins can also be used; slice or pound as needed for even thickness.
  • Avocado oil: Substitute extra-virgin olive oil or another neutral, high-heat cooking oil.
  • Honeycrisp apple: Use another crisp apple, such as Fuji, Pink Lady, or Gala.
  • Red onion: Substitute thinly sliced shallot.
  • Pecans: Swap for walnuts, almonds, or pepitas.
  • Parmesan: Omit or use a dairy-free Parmesan-style cheese.
  • Maple syrup: Honey can be used in an equal amount.
  • Apple cider vinegar: Substitute white wine vinegar.