Strawberry Pistachio Salad with Crispy Chicken

45 minServes 4

Crispy breaded chicken cutlets over peppery arugula with strawberries, goat cheese, and pistachios, dressed with garlic vinaigrette.

Adjust▾

🌐Translate

⋯

prepLine a baking sheet with paper towels
450 g boneless, skinless chicken breasts	Slice chicken thin, season with salt & pepper	Dip chicken in egg, coat in breadcrumbs	Fry chicken 3–4 min per side until golden, 165°F	Top with chicken, drizzle more dressing, serve
kosher salt and pepper
2 large eggs, lightly beaten	Set up egg wash and breadcrumb mixture
150 g seasoned breadcrumbs mixed with 30 g finely grated parmesan cheese
5 to 6 tablespoons / 75–90 ml olive oil (for frying)	Heat oil in skillet over medium heat, 5 min
45 ml olive oil (for dressing)	Whisk dressing, season with salt & pepper	Toss arugula with salt, pepper & dressing	Add strawberries, goat cheese & pistachios
22 ml red wine vinegar
2 garlic cloves, minced
25 g pistachios, chopped (for dressing)
10 g chopped fresh cilantro, parsley, and mint combined
6 to 8 cups / 180–240 g arugula greens
225 g sliced strawberries
2 to 3 oz / 55–85 g goat cheese, crumbled
15 g pistachios (for garnish)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.