Crispy Cheese Salad Chicken Cutlet

This ultra-crispy breaded chicken cutlet is layered with a rich, tangy cheese dressing spiked with wasabi and lemon. Every golden bite oozes with creamy flavor.

Ingredients

• 1 whole chicken breast
• to taste salt
• 1 tbsp cooking wine
• 1/2 cup starch or cornstarch
• 1-2 eggs, beaten
• 1 cup breadcrumbs
• as needed frying oil
• 1/2 cup cheese salad dressing
• 1 tsp wasabi
• 1 tbsp lemon juice
• 1 tsp dried parsley flakes

Instructions

1. 1Slice the chicken breast

   

   Place the chicken breast on a wooden cutting board and use a sharp knife to slice it open horizontally. This allows the meat to absorb seasonings more evenly and cooks more uniformly.

   Tip: Make sure not to cut all the way through if you want to keep it as a pocket, or butterfly it completely flat depending on your cutlet size.
2. 2Tenderize the chicken cutlet

   

   Take the sliced chicken breast and use a textured meat mallet to pound it gently on the wooden cutting board. This breaks down the connective tissue and tenderizes the meat.

   Tip: Pound evenly from the center outward to flatten the cutlet without tearing the flesh.
3. 3Marinate the chicken

   

   Transfer the prepared chicken slices into a clean white bowl. Add salt and a splash of cooking wine to season the meat and remove any gamey odors.

   Tip: Let the chicken rest in the seasoning for at least 10 minutes before moving to the coating stage.
4. 4Mix the seasonings

   

   Using gloved hands, thoroughly massage the salt and cooking wine into the chicken slices inside the white bowl to ensure every piece is evenly coated.

   Tip: Ensure your hands are clean or wear food-safe gloves when handling raw poultry.
5. 5Coat with starch

   

   Take a marinated chicken piece and press it gently onto a plate filled with starch, ensuring both sides are fully coated to lock in the juices.

   Tip: Shake off any excess starch so the egg and breadcrumb layers adhere smoothly.
6. 6Dip in beaten egg

   

   Submerge the starch-coated chicken piece into a bowl of beaten liquid eggs, making sure the entire surface is wet so the final breadcrumb coating sticks properly.

   Tip: Let any excess egg drip off briefly before moving to the breadcrumbs to avoid a soggy crust.
7. 7Coat with breadcrumbs

   

   Take the egg-coated chicken piece and press it firmly into the breadcrumbs to coat both sides evenly.

   Tip: Press down gently to ensure the breadcrumbs adhere thoroughly to the chicken.
8. 8Fry the chicken cutlet

   

   Carefully lower the breaded chicken cutlet into a frying pan filled with hot oil (around 350°F). Fry over medium heat for 4–5 minutes per side until deeply golden brown, crispy, and fully cooked through.

   Tip: Ensure the oil is at the right temperature before adding the cutlet to achieve an even crisp.
9. 9Add cheese salad dressing

   

   Squeeze the cheese salad dressing into a clean metal bowl as the base for the special sauce.

   Tip: Use a smooth, creamy cheese dressing for the best texture and flavor profile.
10. 10Add wasabi to the dressing

    

    Squeeze the wasabi directly into the metal bowl containing the prepared cheese salad dressing. This adds a subtle, refreshing kick that balances the richness of the cheese sauce.

    Tip: Adjust the amount of wasabi according to your personal preference for heat.
11. 11Add lemon juice

    

    Squeeze fresh lemon juice into the metal bowl containing the cheese dressing and wasabi. The citrus acidity balances the rich sauce perfectly.

    Tip: Roll the lemon on the counter under your palm before slicing to help it release more juice.
12. 12Add dried parsley flakes

    

    Pour dried parsley flakes into the sauce mixture to add color and a subtle herbal note.

    Tip: Crush the flakes slightly between your fingers as you add them to release more aroma.
13. 13Whisk the sauce ingredients

    

    Using a wire whisk, blend the wasabi and cheese salad dressing together along with chopped herbs until completely smooth and evenly distributed.

    Tip: Make sure no lumps of wasabi remain for a uniform flavor in every bite.
14. 14Remove fried chicken cutlets

    

    Carefully lift the golden-brown, crispy chicken cutlets out of the hot frying oil using tongs and a strainer spoon to drain excess oil.

    Tip: Transfer the fried cutlets onto a wire rack or paper towels to keep them extra crispy.

Storage & Reheating

Burn It Off

Frequently Asked Questions