Name: Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad | Epicurious
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 medium or 3 small zucchini (about 1 1/2 pounds); 1 1/2 cups cornmeal; 4 teaspoons garlic powder; 2 teaspoons freshly ground black pepper; 1/2 teaspoon smoked paprika; 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided; 2 large eggs; 1 tablespoon plus 1 teaspoon Dijon mustard, divided; 4 (6-ounce) chicken cutlets, pounded 1/4" thick; 1/2 cup vegetable oil; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon crushed red pepper flakes; 1 cup mint leaves; 1/2 cup roasted, salted cashews; 5 ounces ricotta salata, shaved with a vegetable peeler

A white plate with cornmeal crusted chicken cutlets topped with zucchini ribbons on a blue patterned background.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

Recipe notes

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