Discover the step-by-step process of making a tender, crispy chicken cutlet with a unique creamy Manchego dressing, candied pecans, and pickled red onions. This recipe, perfected during a catering stint in Aspen, combines texture and flavor to create a salad that has become a favorite among many. Learn tips on tenderizing chicken, making addictive candied nuts, and preparing a vibrant salad that elevates any meal.
Back in 2019, while running a catering company in Aspen, Colorado, I discovered a chicken cutlet recipe that quickly became the most requested item from my clients. This dish is so good that once you make it, expect it to be requested repeatedly. Here, I’ll share the comprehensive recipe and techniques that make this chicken cutlet and accompanying salad truly exceptional.
Start with a couple of large chicken breasts. If you find smaller ones, you might skip some steps, but for large breasts, begin by removing the tenderloin if present. Then butterfly the breasts open to create one large piece. You can cut them in half if you prefer smaller portions, but the large cutlet has a beautiful presentation.
Lay the chicken pieces on parchment paper, placing the tips on opposite ends to ensure even pounding. Using a meat mallet or a heavy-bottomed pot, pound the chicken, focusing on the thick end since the tail end is naturally thinner. Flip the chicken periodically and continue pounding until the entire piece is about half an inch thick.
To tenderize, soak the chicken in straight buttermilk. From previous tests of various tenderizing methods, buttermilk and yogurt yield the best results. Let the chicken soak for at least 4 hours, preferably overnight.
After soaking, rinse the chicken quickly and dry it thoroughly to ensure the breading adheres well.
This dressing is a standout component of the dish.
Taste and adjust seasoning as needed. Refrigerate the dressing to thicken while preparing the rest of the dish.
Use butter lettuce for its sturdiness, which holds up well to thick dressings like this one or Caesar dressing. Remove the root end and soak the leaves whole in cold water for about 20 minutes to clean and crisp them. Dry thoroughly using a salad spinner.
Candied nuts add an addictive sweet crunch to the salad.
For a sour contrast, prepare quick pickled red onions.
Mix all-purpose flour with smoked paprika, garlic powder, onion powder, and black pepper. Do not add salt here to control seasoning better.
Beat a couple of eggs with a splash of soy sauce to add umami.
Use panko breadcrumbs for their superior crispiness. Mix fresh thyme into the panko for a floral note that complements the chicken.
Shallow fry the chicken in avocado oil at 350°F for about 3.5 minutes per side. After flipping, sprinkle flaky Maldon salt on the cooked side. Total cooking time is approximately 7 minutes for perfectly cooked, tender chicken.
This dish is a perfect summer recipe that pleases friends and family alike. The chicken is tender and crispy, the salad is a textural wonderland with sweet, sour, and creamy elements, and the candied nuts are incredibly addictive.
If you’ve never made candied nuts before, this recipe is a must-try. The creamy Manchego dressing is unique and elevates the salad beyond the ordinary.
Enjoy this recipe as a celebration of flavors and textures that will likely become a favorite in your kitchen, just as it did for my clients in Aspen.
Thank you for reading! If you want to join a community of passionate cooks, consider exploring groups like the Sous Chefs, where you can share and learn more about cooking journeys and recipes.
