Crispy Chicken and Avocado Cucumber Salad! So Simple and Fre

Ingredients

Here’s how to make it:⁣

Prepare Buttermilk Dressing: Add 1/3 c. buttermilk, 2 tbsp mayonnaise, juice and zest of 1 lemon, 2 tsp dijon mustard, 1 tsp honey, a handful of fresh parsley (chopped fine) and salt and pepper to a bowl and whisk vigorously, slowly add in 2 tbsp olive oil and stir in until emulsified.⁣⁣⁣⁣⁣

Prepare Salad: dice 2 avocados, thinly slice 1 english cucumber, thinly slice 1 small red onion and add to a bowl with a squeeze of fresh lime juice and salt let sit 10 minutes to macerate. ⁣⁣⁣⁣add a few tablespoons of the buttermilk herb dressing and stir. ⁣⁣⁣⁣⁣

Prepare Chicken Cutlets: cut 3 chicken breasts in half and use a meat pounder to make thin/evenly sized cutlets. dry each cutlet with a paper towel and add salt and pepper to each cutlet. add 2 eggs, 1/2 c. flour and 1 c. panko + 1/2 c. grated Parmesan to 3 separate bowls. coat each cutlet, first in flour, then egg mixture and finally panko/parmesean mixture. Once you have all cutlets ready, coat the bottom of a saucepan with 1/4 inch olive oil. Fry each cutlet on both sides until crispy and internal temperature of each cutlet reads 165. work in batches, and don’t overcrowd your pan. ⁣⁣⁣⁣⁣⁣

To Serve: add salad to plate, top with crispy chicken cutlets and more buttermilk herb dressing⁣⁣⁣⁣