Breaded and fried chicken cutlets have really become a favorite of mine. I also love the fresh flavors in falafels. So, why not combine the two? Falafel, a staple in Middle East cuisine, is made with a mixture of dried chickpeas, herbs and spices. This dish taps into those robust flavors, making for a flavorful crunch that is perfect on a chicken cutlet. I like to serve the cutlet topped with an arugula salad.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 large eggs, beaten
- One 6.3-ounce box falafel mix
- 4 small chicken breasts, pounded to 1/2-inch thick
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for cooking
- One 5-ounce container baby arugula
- Juice of 1/2 lemon
- Kosher salt
- Extra-virgin olive oil, for drizzling
- 1 pint grape tomatoes, thinly sliced
- 4 Persian cucumbers, thinly sliced
- Yogurt Dressing, recipe follows
- 2 cups Greek yogurt
- Extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 5 to 6 teaspoons red wine vinegar
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
Instructions
- For the chicken: Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and set aside.
- Set up a breading station with one shallow plate containing the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix.
- In a large skillet, add 1/4 inch oil. Heat over medium heat until the oil is shimmering. Add the chicken, working in 2 batches and adding more oil if necessary, and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165 degrees F, about 10 minutes.
- For the salad: In a large bowl, toss the arugula with the lemon juice, salt and a drizzle of oil. Add the tomatoes and cucumbers and season with more salt. Toss to combine.
- Transfer the chicken to plates and top with the salad. Serve with the Yogurt Dressing on the side. Serve immediately.
- Combine the yogurt, a generous drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill and mint. Cover and chill until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 924 |
| Total Fat | 56 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 53 g |
| Cholesterol | 196 mg |
| Sodium | 1507 mg |
Reviews
Absolutely fantastic! So easy and
delicious. Served it with Geoffrey Zakarian’s warm zucchini salad. Great together as both had similar herbs.
delicious. Served it with Geoffrey Zakarian’s warm zucchini salad. Great together as both had similar herbs.
The chicken was so easy and so amazing. Great crust and stayed moist in the oven. You will be taking compliments all night long
I made only the chicken cutlets ( no salad or sauce) and they were fantastic!! Will definitely prepare chicken like this again!
This turned out great! Such a flavorful alternative to the usual dredge. Even if you are not a bean fan, give this a try. If you are near a Trader Joe, they have a great falafel mix.
Loved it. The coating was nice and crispy and the chicken stayed nice and moist. Loved the flavor of the chicken, salad and sauce together.
Didn’t make the salad and dressing, was watching Katie yesterday before I started Rosh Hashanah dinner. I breaded my cutlets with falafel mix and they were absolutely delicious.
I liked the falafel coating very much. Had a good taste and a change from panko. Tried one in the air fryer and sprayed it with oil. Was good too. Thanks Katie. Love you on The Kitchen. You’re so pretty.
Made this tonight and my boyfriend and I thought it was good. It was like a Middle eastern version of schnitzel. It made a lot of yogurt dressing so next time I’ll cut it in half.
Tasty, different and really easy! Didn’t bake them, just finished them in the pan.
I made this tonight. We really loved it. I make breaded chicken cutlets a lot, (Italian style) but these were very good. The falafel breading was different. Very crispy and very flavorful. I cooked them the same way Katie did, frying and oven. That was the first time I tried it like that and it was great. I made the salad but not with arugula, not my favorite. I used other salad greens etc. did not make the yogurt sauce. My husband hates yogurt. All in all I will definitely make this again and share the recipe.