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Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
Ingredients
For the Chicken
2 (8-ounce) boneless, skinless chicken breast halves
Vegetable oil
All-purpose flour, for dredging
2 large eggs, lightly beaten
2 cups panko breadcrumbs
Juice and zest of 1/2 lemon
1 1/2 teaspoons chopped fresh thyme leaves
Coarse salt and freshly ground pepper
For the Dressing and Salad
1 cup whole milk
Zest and juice of 1/2 lemon
5 tablespoons mayonnaise
1/2 small shallot, finely minced
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 bunch watercress, trimmed
1 bunch fresh flat-leaf parsley, leaves only
1 bunch radishes, thinly sliced
Gallery
Read the full recipe after the video.
Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
Ingredients
Ingredients
2 (8-ounce) boneless, skinless chicken breast halves
Vegetable oil
All-purpose flour, for dredging
2 large eggs, lightly beaten
2 cups panko breadcrumbs
Juice and zest of 1/2 lemon
1 1/2 teaspoons chopped fresh thyme leaves
Coarse salt and freshly ground pepper
1 cup whole milk
Zest and juice of 1/2 lemon
5 tablespoons mayonnaise
1/2 small shallot, finely minced
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 bunch watercress, trimmed
1 bunch fresh flat-leaf parsley, leaves only
1 bunch radishes, thinly sliced
Directions
Make the dressing and salad: In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, thyme, salt, and pepper. Whisk to combine, cover and refrigerate until ready to use.
Place watercress, parsley leaves, and radishes in a large bowl. Toss to combine; cover and refrigerate until ready to use.
Make the chicken: Halve each breast horizontally. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap and pound until 1/4-inch thick. Remove from plastic wrap and set aside. Repeat with remaining chicken pieces.
Fill a large high-sided skillet with enough vegetable oil so that it comes 1/2-inch up sides of skillet; heat over medium-high heat. Place flour and eggs each in separate shallow dishes. Place panko in a third shallow dish; add lemon zest and thyme and stir to combine. Season chicken with salt and pepper and dredge each piece first in flour, then in egg, and finally in panko mixture, ensuring each piece is fully coated; shake off any excess.
Transfer chicken to hot oil and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack; squeeze lemon over chicken and season with salt.
Divide chicken among four plates. Top with salad and serve with dressing.
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
28
4 star values:
12
3 star values:
0
2 star values:
0
1 star values:
1
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
28
4 star values:
12
3 star values:
0
2 star values:
0
1 star values:
1
Add Rating & Review
41 Ratings
5 star values:
28
4 star values:
12
3 star values:
0
2 star values:
0
1 star values:
1
41 Ratings
5 star values:
28
4 star values:
12
3 star values:
0
2 star values:
0
1 star values:
1
41 Ratings
5 star values:
28
4 star values:
12
3 star values:
0
2 star values:
0
1 star values:
1
- 5 star values:
- 28
- 4 star values:
- 12
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
04/26/2012
I made this recipe using turkey cutlets. Delicious!! The lemon zest and thyme gave the panko a nice flavor. Will be making this again.
Martha Stewart Member
Rating: Unrated
02/20/2012
My hubby and I decided to take the inexpensive meal challenge.. Hubby went over by $1.84 making this meal! But it was well worth it. The salad was so refreshing tasting...and the dressing was delish! The chicken was light and crispy and the lemon zest and thyme...perfect! Tomorrow it's my turn....I am trying the Indian spiced chicken dish....we plan to make all 4 dishes this week.
Martha Stewart Member
Rating: 5 stars
02/20/2012
I only tried the chicken recipe. The addition of lemon zest and thyme make this outstanding. Well worth the effort. My husband loved it!
Martha Stewart Member
Rating: Unrated
04/26/2012
I made this recipe using turkey cutlets. Delicious!! The lemon zest and thyme gave the panko a nice flavor. Will be making this again.
Rating: Unrated
Rating: Unrated
02/20/2012
My hubby and I decided to take the inexpensive meal challenge.. Hubby went over by $1.84 making this meal! But it was well worth it. The salad was so refreshing tasting...and the dressing was delish! The chicken was light and crispy and the lemon zest and thyme...perfect! Tomorrow it's my turn....I am trying the Indian spiced chicken dish....we plan to make all 4 dishes this week.
Rating: 5 stars
02/20/2012
I only tried the chicken recipe. The addition of lemon zest and thyme make this outstanding. Well worth the effort. My husband loved it!
Rating: 5 stars
All Reviews for Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
