Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 cup flour
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2 large eggs, whisked
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2 cups panko bread crumbs
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2 teaspoons kosher salt, divided
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Canola or vegetable oil, for the pan
For the Summer Salad:
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1 cup cherry tomatoes, halved
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2 Persian cucumbers, thinly sliced
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1 ear of corn, kernels cut off the cob
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2 tablespoons chopped cilantro
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2 teaspoons lemon juice
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1 tablespoon olive oil
Instructions
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Place one chicken breast between two sheets of parchment paper and pound with a meat mallet until about 1/3-inch thick and evenly flattened. Repeat with remaining chicken breasts.
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Season each chicken breast with 1/4 teaspoon of the kosher salt.
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Set up three shallow dishes: one with flour, one with whisked eggs, and one with panko breadcrumbs.
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Dredge each chicken breast in flour, then dip into the egg, and finally coat with breadcrumbs. Repeat with all pieces.
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Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, fry the chicken for about 5–6 minutes per side, or until golden brown and cooked through. Add more oil as needed for additional batches.
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Transfer cooked chicken to a cooling rack and let rest slightly.
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In a mixing bowl, toss together the cherry tomatoes, cucumbers, corn, cilantro, lemon juice, olive oil, and remaining salt.
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Place chicken on serving plates and top generously with the summer salad. Serve with extra lemon wedges if desired.
Notes
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Pounding the chicken evenly ensures quick, uniform cooking and maximum tenderness.
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For extra crispiness, let the breaded chicken rest for 5–10 minutes before frying.
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This dish is best served immediately while the chicken is crisp and the salad is fresh.
