# Chicken Parmesan Salad

> Chicken Parmesan Salad (ready in 25 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Total time:** 25 mins
- **Cuisine:** Italian
- **Course:** Appetizer, Lunch and Snack, Main Dish, Side Dish, Snacks
- **Est. cost:** ~$18–$28 CAD (at time of writing)

SIMM Recipe Export

## Shop It

### Dairy & Eggs

- 1 large egg
- 1 container bocconcini cheese or fresh mozzarella (1 cup)

### Pantry

- 1 cup panko bread crumbs
- 1/4 cup basil pesto
- Salt
- Ground black pepper

### Produce

- 1 lemon
- 1 pint cherry tomatoes
- 1 small package baby arugula (5 cups)

### Meat & Seafood

- 2 chicken breasts

### Oils & Vinegars

- 6 tbsp vegetable oil

## Mise It

### Egg Wash (Shallow Dish)

- 1 large egg, beaten

### Breadcrumb Coating (Shallow Dish)

- 1 cup panko bread crumbs
- 1/4 tsp salt
- 1/4 tsp ground black pepper

### Chicken Cutlets (Cutting Board)

- 2 chicken breasts, cut down the middle to create 4 cutlets about 1/2 inch thick
- Salt and ground black pepper, for seasoning both sides

### Skillet Oil Round 1 (12-Inch Nonstick Skillet)

- 3 tbsp vegetable oil

### Skillet Oil Round 2 (Mini Bowl)

- 3 tbsp vegetable oil

### Pesto Dressing (Large Bowl)

- 1/4 cup basil pesto
- 1 tsp lemon zest
- 1 tbsp lemon juice

### Salad Mix (Medium Bowl)

- 1 1/2 cups cherry tomatoes, cut in halves
- 5 cups baby arugula
- 1 cup bocconcini or fresh mozzarella, cut into 1/2-inch pieces

## Make It

🥣 2 shallow dishes

🧻 Paper towels

🍳 12-inch nonstick skillet

🧻 Foil

🍽️ Serving platter

1. Combine the **Breadcrumb Coating** until evenly mixed.
2. Cut the **Chicken Cutlets** by slicing each breast down the middle to create 4 cutlets about 1/2 inch thick.
3. Pat the cutlets dry with paper towels and season both sides with salt and ground black pepper.
4. Dip 1 cutlet into the **Egg Wash**.
5. Dredge and press that cutlet into the **Breadcrumb Coating** until the breadcrumbs adhere.
6. Set the coated cutlet aside on a plate.
7. Repeat with the remaining cutlets until all 4 are coated.
8. Heat the **Skillet Oil Round 1** in the 12-inch nonstick skillet over medium heat until shimmering.
9. Cook 2 coated cutlets until golden brown and crispy, about 2 minutes per side.
10. Transfer the cooked cutlets to a paper towel-lined plate and tent with foil.
11. Add the **Skillet Oil Round 2** to the skillet and heat until shimmering.
12. Cook the remaining 2 coated cutlets until golden brown and crispy, about 2 minutes per side.
13. Transfer the second batch to the paper towel-lined plate and tent with foil.
14. Rest the 4 cooked cutlets for about 5 minutes.
15. Whisk the **Pesto Dressing** until smooth.
16. Add and toss the **Salad Mix** with the pesto dressing until evenly coated.
17. Season the salad to taste with salt and ground black pepper.
18. Arrange the dressed salad on a serving platter.
19. Slice the cooked cutlets crosswise into 1/2-inch strips.
20. Place the chicken cutlet strips over the salad.

SERVE!

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