Chicken Cutlets with Tomato & Nectarine Salad
Chicken Cutlets with Tomato & Nectarine Salad is a fresh, light, and flavorful dish combining tender, crispy chicken cutlets with a juicy salad of sweet nectarines, tangy cherry tomatoes, and fresh basil. Ready in under 30 minutes, it offers a healthy and balanced meal perfect for quick weeknight dinners or crowd-pleasing lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken Cutlets
- 2 boneless chicken breasts, thinly pounded to about 1/2 inch thickness
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- 1/4 cup all-purpose flour (or gluten-free flour/almond meal for gluten-free option)
- 1 tablespoon olive oil, for cooking
Tomato & Nectarine Salad
- 2 ripe nectarines, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil, for dressing
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the chicken cutlets: Pound the boneless chicken breasts to an even thickness of about 1/2 inch to ensure they cook evenly and stay juicy. Season both sides with salt, pepper, and garlic powder. Lightly dust both sides with flour to create a golden, crispy crust when cooked.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan to maintain crispiness. Transfer cooked cutlets to a plate to rest and keep warm.
- Prepare the salad: While the chicken cooks, slice the nectarines and halve the cherry tomatoes. Gently toss them with fresh basil leaves, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper to build a zesty and sweet salad that complements the chicken perfectly.
- Assemble and serve: Place the chicken cutlets on plates and spoon generous portions of the tomato and nectarine salad over or alongside. Finish with an extra drizzle of olive oil and a sprinkle of fresh basil for an inviting, colorful presentation.
Notes
- Pound the chicken evenly for uniform cooking and juiciness.
- Allow the chicken to sear undisturbed to develop a golden crust.
- Use ripe but firm nectarines and tomatoes for best flavor and texture.
- Season generously with salt and pepper to enhance all ingredients.
- Add fresh basil at the end to retain its bright aroma and flavor.
- Leftover chicken and salad should be stored separately to maintain texture.
- Reheat chicken gently in a skillet or oven to keep crispiness; avoid microwaving.
- For gluten-free, swap all-purpose flour with gluten-free flour or almond meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: chicken cutlets, nectarine salad, tomato salad, quick dinner, healthy recipe, gluten free, summer recipe, fresh chicken dish