Chicken Cutlets with Summery Tomato & Nectarine Salad are a joyful celebration of color and crunch, pairing crispy, golden chicken with a juicy, sun-kissed salad that’s tailor-made for warm evenings. The savory, crackling chicken cutlets are a comfort food classic, but what makes this dish really sing is the brilliant balance with ripe nectarines, tangy tomatoes, fragrant basil, and a bright balsamic vinaigrette. It’s the kind of meal that feels special enough for company, but is easy enough for a laid-back weeknight. If you’re looking for a recipe that truly captures summer on a plate, Chicken Cutlets with Summery Tomato & Nectarine Salad is it.

Chicken Cutlets with Summery Tomato & Nectarine Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Chicken Cutlets with Summery Tomato & Nectarine Salad plays a starring role, each bringing its own magic to the table. The chicken is crisped to perfection, the panko adds crunch, and the fresh produce makes the plate pop with color and sweetness—a simple list that, when put together, tastes like pure summer.

Chicken breasts: Pound them to even thickness for quick, even cooking and extra tenderness.
All-purpose flour: The essential first step to help the egg and panko coating cling beautifully to each cutlet.
Eggs: Coating the chicken in egg helps lock in moisture and binds the breadcrumbs to create that irresistible fried crust.
Panko breadcrumbs: These airy, crisp flakes yield a lighter, crunchier finish than regular breadcrumbs.
Garlic powder: A dash brings mellow, savory depth to the chicken coating without overpowering.
Salt: Don’t skimp! It seasons every layer and pulls flavors together.
Black pepper: Adds gentle heat and rounds out the overall flavor.
Grated Parmesan cheese: Parmesan melts into the coating, lending a subtle nuttiness and extra golden color.
Olive oil: Use a little in the pan for perfectly crisped chicken, and a splash in the salad for a fresh, peppery flavor.
Ripe nectarines: Sweet-tart and juicy, they shine in the salad—peaches or plums work well too if nectarines are unavailable.
Cherry tomatoes: Their burst of juiciness adds beautiful color and balances the nectarines’ sweetness.
Red onion: Thinly sliced for a crisp, slightly zesty bite that ties the salad together.
Fresh basil leaves: Torn basil infuses the whole dish with summery, herbal brightness.
Balsamic vinegar: Just a splash lifts the fruits and veggies, adding tangy depth to the salad.
Salt and pepper to taste: As always, to finish every component just right.

How to Make Chicken Cutlets with Summery Tomato & Nectarine Salad

Step 1: Set Up Your Dredging Station

Get organized before you start! Grab three shallow bowls and place flour in one, the beaten eggs in the second, and panko mixed with garlic powder, salt, pepper, and Parmesan in the third. This little assembly line keeps things tidy and makes coating the chicken a breeze.

Step 2: Dredge and Coat the Chicken

Take each chicken breast and dredge it first in the flour—dust off any excess—then dip it in the egg so it’s nicely coated, and finally press it into the panko-Parmesan mixture, patting down gently to help the crumbs adhere. The triple coating is your secret to the crispiest, crunchiest Chicken Cutlets with Summery Tomato & Nectarine Salad.

Step 3: Perfectly Pan-Fry the Cutlets

Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, lay in the chicken cutlets (work in batches if needed). Cook for 3–4 minutes on each side until golden brown and cooked through. If the pan gets dry, add the remaining olive oil. Move the cooked cutlets to a paper towel–lined plate to stay crisp while you finish the batch.

Step 4: Toss the Tomato & Nectarine Salad

While the chicken rests, combine sliced nectarines, halved cherry tomatoes, and thinly sliced red onion in a large bowl. Add the torn basil, drizzle with 2 tablespoons olive oil and the balsamic vinegar, then toss everything gently. Finish with a sprinkle of salt and pepper—taste and adjust as you like.

Step 5: Serve with Style

Arrange the warm chicken cutlets on a platter or individual plates, topped with—or served alongside—the vibrant tomato and nectarine salad. This contrast of textures and flavors is what puts Chicken Cutlets with Summery Tomato & Nectarine Salad in a league of its own!

How to Serve Chicken Cutlets with Summery Tomato & Nectarine Salad

Garnishes

A handful of extra torn basil or a few delicate shavings of Parmesan makes a lovely, aromatic garnish. For a splash of color, scatter some edible flowers or a pinch of microgreens on top. It’s all about highlighting the summery spirit of Chicken Cutlets with Summery Tomato & Nectarine Salad!

Side Dishes

This dish feels totally complete on its own, but if you want to round out the meal, go for a loaf of crusty bread to soak up extra salad juices or serve with a light pasta tossed with olive oil and herbs. Roasted potatoes or grilled corn also pair beautifully without stealing the show.

Creative Ways to Present

Try serving the salad and cutlets family-style on a large platter for a rustic, shareable centerpiece. For an al fresco picnic, pack the cutlets and salad separately and assemble right before eating. Mini versions also make stunning appetizers: slice the chicken into strips and top crostini with salad for party bites!

Make Ahead and Storage

Storing Leftovers

Let leftover chicken cutlets cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Keep the tomato and nectarine salad separate to preserve its freshness and prevent the cutlets from getting soggy. You’ll appreciate having a summery, flavorful lunch ready to go!

Freezing

The chicken cutlets freeze well if you want to get ahead. Lay cooled cutlets in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 2 months. The fresh salad doesn’t freeze well, but you can always whip up a new batch while the chicken reheats!

Reheating

To bring back the crispiness, reheat chicken cutlets in a 375°F oven on a rack or baking sheet for about 10 minutes, or until heated through. Avoid the microwave if you can, as it can soften the crust. The salad is best enjoyed fresh but will perk up with an extra splash of olive oil and vinegar if needed.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work beautifully and bring a bit more richness. Just be sure to pound them to an even thickness so they cook quickly and evenly, just like the breasts in Chicken Cutlets with Summery Tomato & Nectarine Salad.

Is it possible to bake instead of fry the chicken?

Yes—you can arrange the coated cutlets on a wire rack over a baking sheet, spritz with a little oil, and bake at 425°F for about 18–20 minutes, flipping halfway through. While you’ll lose a touch of the stovetop-fried crunch, it’s a great lower-mess, lower-fat option.

What can I substitute for nectarines?

If nectarines aren’t available, ripe peaches or even plums make fantastic substitutes. Adjust the level of sweetness or tartness to your taste. The key is that burst of juicy fruit to play against the savory cutlets in Chicken Cutlets with Summery Tomato & Nectarine Salad.

Can I prepare the salad ahead of time?

You can prep the fruits and veggies an hour or two ahead and store them in the fridge, but don’t dress the salad until just before serving. This keeps everything vibrant and crisp—ideal for the ultimate Chicken Cutlets with Summery Tomato & Nectarine Salad experience.

How do I know when the chicken is cooked through?

Chicken is done when the coating is golden and an instant-read thermometer inserted into the thickest part registers 165°F. If you don’t have a thermometer, the juices should run clear, not pink, when cut.

Final Thoughts

If there’s one dish that captures sunshine on a plate, it’s Chicken Cutlets with Summery Tomato & Nectarine Salad. The combination is fun, fresh, and just a bit indulgent—you’ll want to make it again and again. So round up those peak-season ingredients and give this recipe a try. I can’t wait for you to taste how special it is!

Chicken Cutlets with Summery Tomato & Nectarine Salad Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the perfect summer meal with these crispy Chicken Cutlets paired with a refreshing Tomato & Nectarine Salad. The juicy nectarines and cherry tomatoes add a burst of flavor to complement the crunchy chicken cutlets.

Ingredients

Scale

For the Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
3 tablespoons olive oil (divided)

For the Tomato & Nectarine Salad:

2 ripe nectarines (sliced)
1 cup cherry tomatoes (halved)
1/4 cup red onion (thinly sliced)
1/4 cup fresh basil leaves (torn)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

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Instructions

Prepare the Chicken Cutlets: Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, salt, pepper, and Parmesan cheese. Dredge each chicken breast in the flour, then dip into the egg, and coat with the panko mixture.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook chicken cutlets in batches, about 3–4 minutes per side, until golden brown and cooked through. Add more oil if needed. Transfer to a paper towel–lined plate to rest.
Make the Salad: In a large bowl, combine nectarines, cherry tomatoes, red onion, and basil. Drizzle with olive oil and balsamic vinegar, then toss gently. Season with salt and pepper to taste.
Serve: Serve chicken cutlets warm, topped or served alongside the fresh tomato and nectarine salad.

Notes

For extra crispiness, place cooked cutlets on a wire rack and finish in a 400°F oven for 5 minutes.
You can substitute peaches or plums for nectarines based on what’s in season.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: American