Crispy Chicken Cutlets with Mediterranean Salad

Meet your new weeknight hero: crispy chicken cutlets topped with a juicy, lemony Mediterranean salad. Think golden-brown panko chicken that stays super crunchy, topped with cool cucumber, sweet tomatoes, briny feta, and a bright splash of olive oil + lemon. It’s fast, fresh, and a nutritious weeknight dinner the whole family will love!

Thank you to Moresh for sponsoring this post.

Crispy Chicken Cutlets with Mediterranean Salad

On busy nights, I reach for recipes that check three boxes: real ingredients, quick steps, and crowd-pleasing flavor. These cutlets do all of that! 

The protein keeps everyone satisfied, the salad adds color and crunch (hello, veggies!), and dinner lands on the table in about 20 minutes.

I like to serve the chicken on everyone’s plates, then let them individually top their chicken pieces with the salad. Crispy potato bites or white sweet potato fries are favorite additions to this meal, too.

The chicken gets extra crispy as it cooks in Moresh Moroccan Extra Virgin Olive Oil. It’s perfect for cooking, drizzling, and everyday uses. It adds a smoothness to your dishes, without being too overpowering. 

Plus, I love that every bottle is traceable – simply scan the QR code on the bottle to see harvest and origin information, ensuring you know exactly where your oil comes from!

Why you’ll love this crispy chicken cutlet recipe

Ultra crispy, not greasy –  Panko gives you that restaurant-style crunch; a quick shallow fry over medium heat keeps the chicken juicy.

Simple pantry staples – Nothing fussy or hard to find + made with nourishing ingredients.

Flexible – Serve as is, tuck into wraps, pile on greens, or make it kid-style with rice. I love to meal prep these chicken cutlets and enjoy them all week in big salads!

Simple ingredients you’ll need

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Boneless skinless chicken breasts – Slice each in half horizontally to make 4 thin cutlets. Pound to an even ¼-inch thickness for fast, even cooking.
• Eggs – Large; whisk well for the egg wash so the crumbs adhere.
• Panko breadcrumbs – Panko = light, ultra-crispy coating. Use gluten-free panko if needed. Press firmly so it sticks.
• Sea salt + black pepper 
• Moresh Morocca Extra Virgin Olive Oil – For shallow frying. Heat until shimmering before adding chicken (you’ll need about 1/4-1/3 cup per batch, depending on pan size).
• English cucumber – No need to peel or seed; dice small for easy topping.
• Grape tomatoes – Cherry tomatoes work too; drain any excess juices so the salad stays bright, not watery.
• Red onion – For a milder bite, soak slices in cold water for 5 minutes, then drain.
• Feta cheese – Block-in-brine feta has the best flavor; pat dry before crumbling. (Use dairy-free feta if needed.)
• Lemon

How to make ultra crispy chicken at home

Step 1: Place each chicken breast on a cutting board. With a sharp knife, slice horizontally to make two thin cutlets (you’ll have 4 pieces). Place between two sheets of parchment paper or plastic wrap and pound with a meat mallet or the bottom of a skillet until an even thickness (about ¼ inch).

Step 2: Sprinkle both sides with the salt and pepper. In a shallow bowl, whisk the eggs. In a second shallow bowl, add the panko bread crumbs with sea salt and pepper.

Step 3: Dip each piece in the egg wash, letting the excess drip off, then press firmly into the panko to coat both sides. Transfer to a plate.

Step 4: Heat a generous slick of olive oil in a cast iron skillet or large skillet over medium heat until shimmering. Add cutlets in a single layer (work in batches) and cook 3–4 minutes per side, until golden brown and cooked through (165°F). Transfer to a wire rack or paper towel-lined plate to keep them crispy while you finish the rest.

Step 5: While the chicken cooks, make the salad: In a bowl, combine cucumber, tomatoes, red onion, and feta. Season with a pinch of salt and pepper, then drizzle with olive oil and a good squeeze of lemon juice. Toss to coat.

Step 6: Plate the crispy chicken cutlets and spoon the Mediterranean salad over the top. Add extra lemon wedges for serving.

Air fryer option: Spray breaded cutlets with olive oil spray and cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until crispy and cooked through.

Watch me make crispy cutlets

The full how to video can be watched below, or on my YouTube channel!

More ways to serve this crispy chicken

• Cutlet bowls: Serve over rice, quinoa, or farro with extra salad and a dollop of hummus.
• Chicken parmesan: Skip the salad and add warm marinara sauce, fresh mozzarella and parmesan cheese; broil to melt.
• Wrap it up: Slice cutlets and tuck into warm pita or tortillas with the salad and tzatziki.
• Big green salad: Slice and layer over arugula or romaine with crispy roasted beans and a turmeric ginger lime dressing.
• Kid favorite: Serve plain with roasted potatoes or French fries and a side of cucumber sticks with ranch.

How to store leftovers

Cool the cutlets to room temperature on a wire rack, then store leftover chicken cutlets in an airtight container for up to 5 days. Reheat on a baking sheet at 375°F for 8–10 minutes or in the air fryer at 375°F for 4–6 minutes to re-crisp.

Keep the salad in a separate airtight container for up to 3 days. If you plan ahead, store the dressing (olive oil + lemon) separately and toss right before serving to keep the vegetables extra fresh.

Freeze breaded, uncooked cutlets between sheets of parchment in a freezer bag for up to 2 months. Cook from frozen, adding 2–3 extra minutes per side, or air fry at 390–400°F until golden and done.

You can also freeze cooked cutlets for up to 6 months!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this crispy chicken cutlets recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Breadcrumbs – Gluten-free panko works great as a substitute. In a pinch, use crushed cornflakes or seasoned regular breadcrumbs. For a grain-free option, use crushed pork rinds or try my almond flour breaded chicken recipe.

Eggs – Sub with buttermilk, plain Greek yogurt thinned with a splash of milk, or plant-based “egg” for the dip.

Seasoning – Add ½ tsp garlic powder, onion powder, or Italian seasoning to the panko for extra flavor. A little grated Parmesan mixed into the crumbs is delicious, too.

Chicken – Use thin-sliced turkey cutlets or pork cutlets; cook times are similar.

Feta – Swap in mozzarella pearls, shaved parmesan, or a dairy-free feta.

Citrus: No lemon? No problem! Use red wine vinegar for the salad dressing or try lime juice.

More easy chicken recipes you’ll love

• Almond flour breaded chicken
• Crunchy peanut chicken strips
• Chicken teriyaki on a stick

If you try this simple recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather