Crispy Parmesan Sunflower Seed Chicken with Apple Salad

This crispy chicken cutlet recipe delivers a satisfying crunch with every bite. A coating of Parmesan, panko, sunflower seeds and lemon zest creates a golden crust that seals in the juices. Paired with a bright salad of baby greens, sliced apple and shaved Parmesan dressed in a creamy lemon-Dijon vinaigrette, this meal is both hearty and refreshing.

Drizzled with a honey-Dijon cream sauce, the chicken is perfectly balanced between savory and sweet. It’s a quick weeknight dinner that feels special but comes together in under an hour.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.125 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.18 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest the lemon and set the zest aside. Juice half the lemon into a small bowl. Cut the remaining lemon into wedges for serving.
2. In a shallow dish, combine the sunflower seeds, Parmesan, panko and lemon zest. Season with a pinch of salt and pepper.
3. Pat the chicken cutlets dry and season both sides with salt and pepper. Press each cutlet into the sunflower seed mixture, coating evenly.
4. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. In the same skillet, reduce heat to low. Add the honey Dijon dressing, Dijon mustard, hot sauce and a squeeze of lemon juice. Whisk until warmed through. Remove from heat.
6. In a large bowl, whisk together the mayonnaise, remaining lemon juice and a pinch of sugar to make the dressing. Add the baby lettuce and thinly sliced apple. Toss to coat.
7. Slice the chicken and serve over the salad. Drizzle with the honey-Dijon cream sauce and garnish with lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally into thin cutlets or pound them to about 1/2-inch thickness for even cooking.

How do I make this recipe gluten-free?

Substitute panko with gluten-free breadcrumbs or crushed pork rinds for a low-carb option.

Can I prepare the coating ahead of time?

Absolutely. Mix the sunflower seeds, Parmesan, panko and lemon zest and store in an airtight container at room temperature for up to 2 days.