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So that the taste quality of crispy chicken cutlet with radicchio and pear salad, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good to how to processing and serving it. No need be confused if want to prepare crispy chicken cutlet with radicchio and pear salad delicious as long as you know the technique then this dish is able be a treat that is very special.

Ingredients and seasonings required in make

1. Take 8 Chicken cutlets (about 1 and half pounds total)
2. Use 2 large eggs
3. Use 1 1/2 cup Panko Bread Crumbs
4. Prepare 6 tbsp Olive oil
5. Prepare 1 tsp Honey
6. Prepare 1 tsp Dijon mustard
7. Prepare 1 tbsp Red Wine Vinegar
8. Prepare 1 small Head of Radicchio
9. Take 1 Pear
10. Prepare 1 Kosher Salt
11. Prepare 1 Black pepper

Here, za'atar is added to the crispy panko coating on the chicken before pan-frying. The chicken is served with baked sweet potato wedges and a bright herby vinaigrette. Lay the chicken breasts out on a cutting board and cut in half horizontally. Combine the parmesan cheese and almond flour in a medium shallow bowl.

How to make Crispy Chicken Cutlet with Radicchio and Pear Salad:

1. Season the chicken with salt and pepper.(For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet).
2. Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets.
3. Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch.
4. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper.
5. Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken.
6. Done and ready to serve!

Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside. Donna Hay kitchen tools, homewares, books and baking mixes. Place the kabocha slices in a single layer on a baking sheet. Drizzle with the olive oil, sea salt, and freshly ground pepper.

how ? Easy isn’t it? That’s the make crispy chicken cutlet with radicchio and pear salad that you do at home. Congratulations enjoy