Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad

Ingredients

• •2 medium zucchini
• •1½ cups cornmeal
• •4 teaspoons garlic powder
• •2 teaspoons freshly ground black pepper
• •½ teaspoon smoked paprika
• •1⅝ teaspoons kosher salt
• •2 large eggs
• •4 teaspoons Dijon mustard
• •4 pieces chicken cutlets
• •½ cup vegetable oil
• •¼ cup extra-virgin olive oil
• •2 tablespoons fresh lemon juice
• •½ teaspoon crushed red pepper flakes
• •1 cup mint leaves
• •½ cup roasted, salted cashews
• •5 ounces ricotta salata
• •

Cooking Instructions

1. 1.

   Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.

   5 min

2. 2.

   Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.

   3 min

3. 3.

   Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.

   5 min

4. 4.

   Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.

   10 min

5. 5.

   Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.

   5 min

6. 6.

   Transfer cutlets to a platter. Serve with zucchini salad alongside.

   2 min