Panko-Crusted Chicken Cutlets with Lemony Arugula and Roasted Yellow Squash

These panko-crusted chicken cutlets deliver a crisp, golden coating without a complicated breading station. Sour cream helps the breadcrumbs cling to butterflied chicken breasts, while Italian seasoning adds savory flavor.

The cutlets are paired with roasted yellow squash and a peppery arugula salad tossed with tomatoes, shallot, lemon juice and olive oil for a fresh, bright plate.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the produce. Halve the tomatoes lengthwise. Finely chop the shallot until you have 1 tablespoon. Halve the lemon, then cut one half into wedges. Slice the yellow squash crosswise into 1/4-inch-thick rounds. Place the panko in a shallow dish.
2. On a baking sheet, toss the squash rounds with a drizzle of olive oil and a pinch each of salt and pepper. Roast until lightly browned, 10 to 15 minutes, flipping halfway through.
3. While the squash roasts, butterfly the chicken breasts: place one hand flat on top of a chicken breast and slice horizontally through the center, stopping before cutting all the way through. Open it like a book. Repeat with the remaining chicken.
4. Season the butterflied chicken all over with salt, pepper and Italian seasoning. Brush the chicken with sour cream, then press each piece into the panko, coating it well on both sides.
5. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until the coating is golden and the chicken is no longer pink in the center, 3 to 4 minutes per side.
6. In a large bowl, whisk together the chopped shallot, juice from one lemon half, a large drizzle of olive oil and a pinch each of salt and pepper. Add the arugula and tomatoes, then toss to coat.
7. Thinly slice the cooked chicken. Divide the arugula salad between plates, top with roasted squash and sliced chicken and serve with lemon wedges for squeezing over the top.

Recipe Tips

FAQ

Why butterfly the chicken breasts?

Butterflying creates thinner cutlets, which cook faster and more evenly. It also gives the panko coating more surface area.

What helps the panko stick to the chicken?

A thin coating of sour cream helps the breadcrumbs adhere and creates a crisp crust as the chicken cooks.

How do I know when the chicken is done?

The chicken should be golden on the outside and no longer pink in the center after cooking for about 3 to 4 minutes per side.

What is in the salad dressing?

The dressing is a simple mix of chopped shallot, lemon juice, olive oil, salt and pepper.

How should the finished dish be served?

Serve the sliced chicken over the arugula and tomato salad with roasted yellow squash and lemon wedges on the side.