Golden crispy chicken atop fresh kale with cherry tomatoes, pecans, and a tangy maple-Dijon dressing.
# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil for frying
→ Salad
10 - 8 cups fresh kale, stems removed and leaves chopped
11 - 1 cup cherry tomatoes, halved
12 - 1/2 red onion, thinly sliced
13 - 1/3 cup toasted pecans or walnuts, optional
14 - 1/4 cup grated Parmesan cheese, optional
→ Maple-Dijon Dressing
15 - 1/4 cup extra-virgin olive oil
16 - 2 tablespoons pure maple syrup
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1 small garlic clove, minced
20 - Salt and freshly ground black pepper to taste
# Step-by-step Directions:
01 - Slice each chicken breast horizontally in half to create 4 thin, even cutlets.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. Mix panko breadcrumbs, garlic powder, paprika, salt, and pepper in a third shallow dish.
03 - Dredge each chicken cutlet in flour, shaking off excess. Dip into beaten egg, then coat thoroughly in panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate and rest 5 minutes. Slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until fully emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage kale with your hands for 1 to 2 minutes until softened and darkened. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top salad with crispy chicken strips and serve immediately.
