Gillie Houston’s Walnut Crusted Chicken Cutlets

By Gillie Houston
Total Time
35 Mins
Serves
4
Serving Size
1/4 of recipe
Meal
Dinner
Course
Main

DESCRIPTION

Gillie Houston's walnut crusted chicken cutlets offer a satisfying crunch and irresistible texture. Served on a refreshing arugula salad mixture with creamy labneh, the dish strikes the perfect balance of fresh and hearty – with a mix that is sure to impress any dinner guest.
 
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Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins
Calories
623
Total Fat
40.5
Saturated Fat
6.5
Cholesterol
206.5
Sodium
493.5
Carbohydrates
23
Dietary Fiber
2
Total Sugars
3.5
Protein
41
Vitamin D
0.5
Calcium
278
Iron
2.5
Potassium
678.5

Ingredients

For the chicken:

  • 1lb of chicken cutlets
  • ½ cup of California walnuts
  • ½ cup of flour
  • ½ cup of Panko breadcrumbs
  • 2 garlic cloves
  • 1 tsp of dijon mustard
  • 1 tsp of Lemon zest
  • Sprinkle of salt and pepper
  • 3 eggs
  • 1/3 cup of parmesan
  • 1/3 cup of Neutral oil (for cooking)

For the arugula salad:

  • 2 cups of arugula
  • 1/3 cup of red Onion
  • Squeeze of fresh lemon juice
  • ½ tbsp of olive oil
  • ¼ cup of parmesan
  • Sprinkle of salt and pepper
  • (optional to also add chopped walnuts to the salad)

For serving:

  • ½ cup of labneh
  • Chopped parsley
  • Lemon wedges

Preparation

  1. In a food processor, blend California walnuts, until they are broken into small pieces. Make sure not to over blend.
  2. Mix the chopped California walnuts with the flour, salt, pepper, parmesan, grated garlic cloves, dijon mustard on a plate.
  3. Set walnut mixture aside and beat eggs in a separate bowl.
  4. Take your chicken cutlets and dip them into the egg mixture. Once covered in egg, dip them into the walnut mixture and allow the crumbs to coat the chicken. Repeat until all chicken is coated.
  5. On medium heat, allow neutral oil to get hot in a pan. Once hot, drop chicken cutlets in. Cook until the cutlets have a golden crust.
  6. To plate, start with a layer of labneh on a plate. Add lemon zest, chopped parsley, salt and pepper to top of labneh. Mix until fully combined.
  7. In a separate bowl, add lemon juice, olive oil, salt, pepper, dijon mustard, and arugula. Mix until fully combined.
  8. Add arugula salad mixture on top of labneh and finish off with the star of the show: Walnut Crusted Chicken Cutlets.