Spring has officially arrived, and the F&H team is obsessed with this light yet satisfying seasonal dish. Crispy Parmesan-breaded chicken cutlets are served with a fresh spring salad of crisp lettuce and sugar snap peas, all generously coated in a vibrant green goddess dressing. Packed with lemon, capers, mint, parsley, chives and dill, the dressing is balanced with creamy mayonnaise and yoghurt for a lighter finish. It’s fresh, crunchy, herby and seriously delicious — the perfect easy lunch or fuss-free dinner when you want something quick, satisfying and full of spring flavour.
Green goddess spring chicken cutlets
Ingredients
- For the chicken cutlets
- 2 chicken breasts
- x2 sheets cling wrap or baking paper
- Rolling pin (a pot or wine bottle works too)
- 1 cup flour, seasoned with a pinch of salt and pepper
- 2 cups fine breadcrumbs
- 1/2 cup Parmesan, grated
- 2 eggs, lightly beaten and seasoned with a pinch of salt and pepper
- Oil for shallow frying
- Green goddess dressing
- 1 punnet parsley
- 1 punnet mint, de-stemmed
- 1 punnet chives
- 1 punnet dill
- 1 garlic clove
- 2 teaspoons capers
- 1 heaped teaspoon Dijon mustard
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 3 tablespoons mayonnaise
- 3 tablespoons full cream Greek yoghurt
- Salt and pepper to taste
- For the salad
- 1 head cos lettuce, roughly chopped
- 2 handfuls sugar snap peas, sliced
- To garnish
- Freshly grated Parmesan
- Finely sliced chives
- Lemon cheek
Instructions
TO make the green goddess dressing, add all the ingredients to a bullet blender, food process or jug blender and blend until smooth. Season to taste and set aside.
LAY one sheet of cling wrap down on your chopping board. Pop one chicken breast down on the left side of the cling wrap and butterfly it by slowly and evenly slicing the middle of it horizontally until you can open it like a book.
USE the other half of the cling wrap to fold over the butterflied chicken breast.
SMASH and thin out the chicken breast using a rolling pin. It should be at least 50 millimetres thick. Repeat for the second chicken breast.
SET up a breading station: add the flour to one shallow container, the eggs to another, and the breadcrumb and Parmesan mix to a third container.
COAT both sides of the chicken breast in the flour, followed by egg, and finally the breadcrumb mix. Repeat for the second chicken breast.
HEAT a frying pan on medium-high heat with about 3 to 4 tablespoons of oil for 3 minutes.
FRY one breaded chicken breast until golden and crisp. This takes about 3 minutes on each side. Add extra oil as needed.
REMOVE from the pan and set on a wire rack or paper towel to drain while you fry the next chicken breast.
ADD the lettuce and sugar snap peas to a bowl. Add 3 tablespoons of the green goddess dressing to the bowl and toss the ingredients until they're evenly coated.
TO SERVE
POP one chicken breast onto a plate and heap with the salad.
GRATE a generous amount of Parmesan cheese ontop.
SPRINKLE the finely chives over and finish the plate with a lemon cheek.
ENJOY!
Notes
The green goddess makes about 1 1/2 cups. Store in an airtight container for up to a week.
