Another winning recipe from Katie Lee of Food Network’s The Kitchen … using falafel mix to bread a cutlet … genius! Unusual yet familiar, and the yogurt sauce really complements the flavor of the chicken. Makes (4) 4-oz. servings.
Recipe
For the Chicken:
1 c. flour
1 egg, beaten
1 packet from a 6.35-oz. box falafel mix (I used Knorr)
1 lb. chicken breast, pounded to 1/2-inch thick (I usually get 2 large chicken breasts per pound and serve half a breast per serving)
Kosher salt and freshly ground black pepper
olive oil or vegetable oil for frying
For the Salad:
5-oz. baby arugula
juice of half a lemon
Kosher salt
olive oil for drizzling
1 pint grape tomatoes, thinly sliced
half an English cucumber, thinly sliced
Yogurt Dressing for the Chicken:
1 c. nonfat Greek yogurt
olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black papper
juice of half a lemon
1 T. red wine vinegar
1 T. finely chopped fresh cilantro
1 T. finely chopped fresh dill
1 T. finely chopped fresh mint
For the yogurt dressing, combine the yogurt, a drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill, and mint. Whisk well, then cover and keep in the refrigerator until ready to use.
For the chicken, set up a breading station with three shallow plates, one with the flour, one with the egg, and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper; evenly coat in the flour, shaking off the excess, followed by the egg, and finished with the falafel mix. Put on a plate and refrigerate 30 minutes before cooking (this helps the breading adhere).
Preheat the oven to 400-degrees. Fit a baking sheet with a wire rack and set aside.
In a large skillet, add 1/4-inch of oil over medium high heat until the oil is shimmering. Add the chicken and cook until browned, about 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165-degrees, about 15 minutes.
For the salad, toss the arugula in a large bowl with the lemon juice, a pinch of salt, and a drizzle of olive oil. Add the tomatoes and cucumbers and season with more salt to taste. Toss to combine.
After removing the chicken from the oven, let it rest for 5 minutes. Plate with the salad on top and to the side of the cutlet, with a big dollop of yogurt dressing on the side.
— Katie Lee Biegel, Food Network