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Gourmet Crispy Chicken Cutlet Salad with Rich Manchego Dressing

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Elevate your home cooking with this exceptional crispy chicken cutlet salad, a dish that rivals any restaurant creation. Featuring succulent chicken expertly fried to a golden crisp, complemented by a luxurious Manchego cheese dressing, sweet candied pecans, and piquant pickled red onions, this salad promises an unforgettable and utterly satisfying culinary experience.

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Gourmet Crispy Chicken Cutlet Salad with Rich Manchego Dressing
Prep time 1h
Cook time 40 min
Servings
👨‍🍳
Difficulty Hard
Category Salads

Ingredients

For the Chicken Cutlets

  • 2 pcs large chicken breasts
  • 500 ml buttermilk
  • 1 cup all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 2 pcs eggs
  • 1 tsp soy sauce
  • 2 cup panko breadcrumbs
  • 3 tbsp fresh thyme — leaves picked
  • 1 pinch salt — for seasoning chicken
  • 500 ml avocado oil — for shallow frying
  • 1 pinch flaky sea salt — for finishing
  • 1 pcs lemon — for serving

For the Creamy Manchego Vinaigrette

  • 100 g manchego cheese — grated
  • 1 pcs shallot
  • 1 pcs garlic clove
  • 2 tbsp champagne vinegar — (or white wine vinegar)
  • 1 pcs egg yolk
  • 1 tbsp Dijon Mustard
  • 1 tbsp honey
  • 1 pinch salt
  • 120 ml avocado oil
  • 60 ml olive oil

For the Candied Pecans

  • 100 g pecans
  • 3 tbsp sugar
  • 1 pinch salt

For the Marinated Red Onions

  • ½ pcs red onion — diced
  • 120 ml red wine vinegar
  • 120 ml water
  • 1 tbsp sugar
  • 1 tsp salt

For Assembling the Salad

  • 1 pcs butter lettuce — large head
  • ½ pcs lemon — juice only
  • 1 cup cherry tomatoes — halved
  • 50 g goat cheese — crumbled (chevre)
  • 1 pcs ripe pear — sliced
  • 1 tsp flaky finishing salt — like Maldon
  • 2 pcs lemon wedges — for squeezing over the chicken

Instructions

Chicken Preparation

  1. 1

    If using large chicken breasts, remove the tenderloin. Butterfly the chicken breasts open to create larger, even pieces. Alternatively, cut them in half to make two smaller pieces.

  2. 2

    Lay the butterflied chicken pieces on parchment paper, arranging the thicker tips on opposite ends.

  3. 3

    Using a meat mallet or a heavy-bottomed pot, pound the chicken until it is about 1 cm (0.5 inch) thick, focusing on the thicker parts of the breast. Flip periodically as you pound.

  4. 4

    Place the pounded chicken in a container and cover it completely with buttermilk. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.

  5. 5

    After marinating, rinse the chicken thoroughly under cold water to remove excess buttermilk.

  6. 6

    Pat the chicken very dry with paper towels to ensure the breading adheres properly.

  7. 7

    Prepare the dredging stations: In one bowl, combine all-purpose flour, smoked paprika, garlic powder, onion powder, and black pepper. Mix well.

  8. 8

    In a second bowl, whisk eggs with soy sauce.

  9. 9

    In a third bowl, combine panko breadcrumbs with fresh thyme.

  10. 10

    Season the chicken cutlets generously with salt. (Do not add salt to the flour dredge).

  11. 11

    Dredge each chicken piece in the seasoned flour, shaking off any excess.

  12. 12

    Dip the floured chicken into the egg mixture, ensuring it's fully coated.

  13. 13

    Finally, transfer the chicken to the panko breadcrumbs. Press the panko firmly onto both sides of the chicken, using your palm to flatten and even out the cutlet, especially on the thicker ends.

Creamy Manchego Dressing

  1. 1

    Grate the Manchego cheese.

  2. 2

    In a blender, combine shallots, garlic, champagne vinegar (or white wine vinegar), egg yolk, Dijon mustard, honey, and a pinch of salt.

  3. 3

    Blend for about 1 minute until smooth.

  4. 4

    While blending, slowly stream in half of the avocado oil.

  5. 5

    Add the grated Manchego cheese and blend for another minute.

  6. 6

    Finally, add the remaining avocado oil and then the olive oil, blending briefly until just combined. Avoid over-blending the olive oil to prevent bitterness.

  7. 7

    Taste and adjust seasoning if necessary.

  8. 8

    Pour the dressing into a suitable vessel and refrigerate to allow it to thicken.

Candied Pecans

  1. 1

    Preheat oven to 160°C (325°F).

  2. 2

    Boil pecans in water for 10 minutes.

  3. 3

    Drain the pecans and transfer them to a bowl.

  4. 4

    Toss the hot pecans with sugar and a tiny pinch of salt until well coated. The heat from the nuts will melt the sugar.

  5. 5

    Spread the coated pecans in a single layer on a parchment-lined baking sheet.

  6. 6

    Bake for 25-30 minutes, or until slightly darkened and crunchy. They will become crispier as they cool.

Pickled Red Onions

  1. 1

    Dice the red onion into small pieces.

  2. 2

    In a small saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a boil.

  3. 3

    Pour the hot pickling liquid over the diced red onions in a heatproof bowl.

  4. 4

    Let sit at room temperature for a while to cool, then transfer to the refrigerator to continue pickling and develop color.

Salad Greens

  1. 1

    Remove the root end from the butter lettuce.

  2. 2

    Submerge butter lettuce leaves whole in very cold water for 20 minutes to clean and crisp them.

  3. 3

    Drain the lettuce and spin it dry in a salad spinner.

Cooking the Chicken

  1. 1

    Heat avocado oil in a large skillet or frying pan to 175°C (350°F) for shallow frying.

  2. 2

    Carefully place the breaded chicken cutlets into the hot oil.

  3. 3

    Fry for approximately 3 to 3.5 minutes per side, or until golden brown and cooked through (internal temperature 74°C / 165°F).

  4. 4

    As soon as you flip the chicken, sprinkle the cooked side with flaky finishing salt (like Maldon).

  5. 5

    Once cooked, transfer the chicken cutlets to a wire rack to drain excess oil.

Salad Assembly

  1. 1

    In a large bowl, lightly dress the dried butter lettuce with a squeeze of lemon juice.

  2. 2

    Add a generous amount of the creamy Manchego dressing and toss to coat.

  3. 3

    Add cherry tomatoes, crumbled goat cheese (chevre), candied pecans, and sliced ripe pears to the dressed lettuce.

  4. 4

    Toss all ingredients together gently.

  5. 5

    Serve the dressed salad on plates.

  6. 6

    Place a crispy chicken cutlet alongside or on top of the salad.

  7. 7

    Sprinkle the pickled red onions over the salad and chicken.

  8. 8

    Serve with lemon wedges for squeezing over the chicken just before eating.