Lemony Crispy Chicken Cutlets and Roasted Tomato Sa

Name: Lemony Crispy Chicken Cutlets and Roasted Tomato Salad with Pine Nuts and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes, cut in half lengthwise; Extra-virgin olive oil (EVOO), for drizzling; 1/2 tablespoon fresh thyme leaves, chopped; 2 garlic cloves, minced; Salt and freshly ground black pepper; 1/4 cup pine nuts; 1/2 cup all-purpose flour; 2 cups Italian bread crumbs; Zest and juice of 1 lemon, plus 1 lemon cut into wedges; 2 eggs; Vegetable oil, for shallow frying; 2 pounds thin chicken cutlets; 1 sack (12 ounces) baby spinach or 3/4 pound from bulk bins, washed and patted dry; 3/4 cup crumbled blue cheese

Servings: persons

6 plum tomatoes, cut in half lengthwise
Extra-virgin olive oil (EVOO), for drizzling
1/2 tablespoon fresh thyme leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup all-purpose flour
2 cups Italian bread crumbs
Zest and juice of 1 lemon, plus 1 lemon cut into wedges
2 eggs
Vegetable oil, for shallow frying
2 pounds thin chicken cutlets
1 sack (12 ounces) baby spinach or 3/4 pound from bulk bins, washed and patted dry
3/4 cup crumbled blue cheese

1
Preheat the oven to 375F.
2
Toss the tomatoes with a little drizzle of EVOO and season with the thyme, garlic, salt, and pepper.
3
Arrange the seasoned tomatoes on a rimmed cookie sheet and roast for 20 minutes.
4
Preheat a small skillet over medium heat.
5
Add the pine nuts and toast, stirring and tossing frequently, until lightly golden.
6
Or you can toast the pine nuts in the oven on a rimmed cookie sheet until golden all over, about 10 minutes.
7
Reserve the nuts.
8
Place the flour in a shallow dish.
9
In another shallow dish combine the bread crumbs and lemon zest.
10
Beat the eggs in a separate shallow dish with a splash of water.
11
Heat a thin layer of vegetable oil in a large skillet over medium to medium-high heat.
12
Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
13
Coat the cutlets in the egg mixture, then in the breading, and add to the hot oil.
14
Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
15
Remove the roasted tomatoes from the oven and coarsely chop, then transfer to a salad bowl.
16
Add the baby spinach, the lemon juice, a drizzle of EVOO, the reserved toasted pine nuts, salt, and pepper.
17
Toss together and let the heat of the tomatoes slightly wilt the spinach.
18
Serve the chicken cutlets with a generous portion of the roasted tomato salad; sprinkle the salad with the crumbled blue cheese.
19
Arrange lemon wedges alongside.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 plum tomatoes, cut in half lengthwise, Extra-virgin olive oil (EVOO), for drizzling, 1/2 tablespoon fresh thyme leaves, chopped, 2 garlic cloves, minced, and more.

Yes, Lemony Crispy Chicken Cutlets and Roasted Tomato Salad with Pine Nuts and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemony Crispy Chicken Cutlets and Roasted Tomato Salad with Pine Nuts and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions