Why It Works

This recipe from Twenty-Dollar, Twenty-Minute Meals (for 4 People) by Caroline Wright is a weeknight winner. Crispy, golden chicken cutlets pair beautifully with a fresh, bright pea salad, creating a meal that’s quick, satisfying, and feels a little special without extra fuss. It’s perfect for nights when time is short but flavor matters.

Recipe

Ingredients

For the Chicken Cutlets:

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Salt and pepper, to taste
• Olive oil, for frying

For the Pea Salad:

• 1 cup fresh or blanched peas
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Prep the Chicken
   Flatten chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. Season with salt and pepper.
2. Bread the Chicken
   Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat evenly with panko breadcrumbs.
3. Cook the Cutlets
   Heat olive oil in a large skillet over medium-high heat. Cook cutlets for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels.
4. Make the Pea Salad
   In a small bowl, combine peas, mint, parsley, lemon juice, olive oil, salt, and pepper. Toss gently to combine.
5. Serve
   Plate the chicken cutlets alongside the pea salad. Optional: garnish with extra lemon wedges for a bright, fresh finish.

Getting Kids Involved

• Let kids help coat the chicken in breadcrumbs — it’s fun and hands-on.
• They can mix the pea salad ingredients and taste-test the seasoning.

Pro Tips, Meal Prep & Time Savers

• Flatten Evenly: Ensures the cutlets cook quickly and stay juicy.
• Make Ahead: Prep the pea salad while chicken is cooking to save time.
• Leftovers: If any remain, slice cutlets for sandwiches or wraps the next day.

This Breaded Chicken Cutlets with Pea Salad is fresh, crisp, and approachable — a perfect balance of weeknight ease and vibrant flavor.

Breaded Chicken Cutlets with Pea Salad

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Print Recipe

Crispy, golden chicken cutlets served over a warm, bright pea salad — this Breaded Chicken Cutlets with Pea Salad is fresh, flavorful, and perfect for an easy weeknight dinner.

When you’re craving something crisp and satisfying but still light and seasonal, this recipe delivers. The chicken cutlets are coated in a tangy Dijon-tarragon mixture before being pressed into crunchy panko breadcrumbs and pan-seared to golden perfection.

Paired with a quick sauté of pea tendrils and sugar snap peas finished with fresh lemon juice, the result is a dish that feels both comforting and fresh at the same time.

It’s simple. It’s elegant. And it comes together quickly — always a win.

Ingredients

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• 1/4 cup Dijon mustard

• 1 tablespoon finely chopped fresh tarragon leaves

• 4 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt, divided

• 1 cup panko breadcrumbs

• 1 pound chicken cutlets (about 4 cutlets)

• 3 cups pea tendrils, roughly chopped

• 6 ounces sugar snap peas, cut into 1/2-inch pieces

• 1 tablespoon lemon juice

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Instructions

Step 1: Prepare the Coating

In a shallow dish, stir together the Dijon mustard, chopped tarragon, 1 tablespoon olive oil, and 1/4 teaspoon salt.

Place the panko breadcrumbs in a separate shallow dish.

Step 2: Coat the Chicken

Dip each chicken cutlet into the mustard mixture, coating thoroughly and allowing any excess to drip off.

Press the cutlets into the panko breadcrumbs, turning to coat completely and pressing gently so the crumbs adhere.

Step 3: Cook the Chicken

Heat 2 tablespoons olive oil in a large sauté pan over medium heat.

Cook the chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through (about 6–8 minutes total). Add additional oil if needed for remaining cutlets.

Transfer the cooked chicken to a plate. Wipe out the sauté pan to use for the salad.

Step 4: Make the Warm Pea Salad

In the same pan, heat the remaining 1 tablespoon olive oil over medium heat.

Sauté the pea tendrils for 1 minute. Add the sugar snap peas and cook for another minute, just until tender-crisp.

Sprinkle with the remaining 1/4 teaspoon salt, drizzle with lemon juice, and toss to combine.

Step 5: Serve

Arrange the warm pea salad on plates and top with the breaded chicken cutlets. Serve immediately.

Notes

• on’t Overcrowd the Pan: Cook the cutlets in batches if needed to ensure even browning.

• Tender Chicken Tip: If your cutlets are thick, pound them lightly to ensure even cooking.

• Substitute Greens: If pea tendrils are unavailable, baby spinach or arugula can work as alternatives.

• Make It Ahead: The chicken can be breaded in advance and refrigerated for up to 4 hours before cooking.

• Extra Crispiness: For even more crunch, lightly press extra panko onto the cutlets before cooking.

• Author: Miks