Chicken Cutlet Salad recipe - ingredients, nutrition and when to eat it
Chicken Cutlet Salad pairs crispy fried chicken with crunchy lettuce and cabbage. The savory coating goes well with a bright dressing, making it a nice choice…
Chicken Cutlet Salad pairs crispy fried chicken with crunchy lettuce and cabbage. The savory coating goes well with a bright dressing, making it a nice choice for lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: Drain the vegetables well so the coating doesn’t get soggy.
Tips: The oil is ready when a piece of breadcrumbs rises right away and bubbles gently.
Tips: Add the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Chicken thigh — 120 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml
- Lettuce — 2 handful
- Cabbage — 1 handful
- Cherry tomatoes — 4 pc
- Ranch dressing — 1.5 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp