This Almond Panko Chicken with Italian Tomato Salad is a simple dish and is also elegant enough for a romantic date night dinner, or lunch for two. The crunchy texture of the tender chicken breasts topped with the fresh tomatoes is an amazing flavor combination. Ready in just 15 minutes!
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
Why I love this recipe
This dish is delicious and quick to prepare, ready in just 15 minutes for easy weeknight meals.
Need a dessert to go with it? Try this Red Velvet Cake for Two or this Strawberry Cobbler for Two.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
green onion
cherry tomatoes, red and yellow
Monterey Jack or Mozzarella cheese
Zesty Italian Dressing
boneless chicken breasts
Salt and black pepper
sliced almonds
Panko breadcrumbs
large egg
Cooking oil for frying
Substitutions
You can also use chicken thighs instead of breasts.
Equipment used for this recipe
- cutting board
- mixing bowls
- paper towels
- plastic wrap
- meat mallet or rolling pin
- food processor
- high-sided skillet
- wire rack
- baking sheet
How to make Almond Panko Chicken with Italian Tomato Salad
For the Italian Tomato Salad
Step 1 – On a cutting board, slice the green onions. Cut the tomatoes in half or thirds. Cut the cheese into small cubes.
Step 2 – Combine the tomatoes, green onion, cheese cubes, and Italian dressing in a large bowl. Stir to coat and set aside.
For the Almond Crusted Chicken
Step 1 – Pat the skinless chicken breasts dry with paper towels and place each piece flat between 2 sheets of plastic wrap. Pound the chicken cutlets gently with a meat mallet or rolling pin to an even thickness but not thinner than 1/4 inch. Then season both sides with salt and pepper.
Step 2 – Pulse the almonds in a food processor or Magic Bullet Blender until coarsely chopped.
Step 3 – In a medium bowl, combine the chopped nuts with the Panko breadcrumbs.
Step 4 – In a shallow bowl, lightly whisk the eggs with a pinch of salt.
Step 5 – Dip each piece of chicken into the egg wash and let the excess drip away.
Step 6 – Dredge both sides of the chicken into the Panko bread crumbs and almond coating.
Step 7 – Heat a high-sided skillet filled with the cooking oil until it’s about ¼” – ½” deep over medium heat.
Step 8 – Place the breaded chicken into the pan in a single layer and cook for 5 – 7 minutes on each side. Turn only once until the crust sets and turns golden brown.
Step 9 – Drain the fried chicken on a wire rack over a sheet pan.
Step 10 – Arrange the chicken on plates and spoon the Italian tomato salad on top.
Pro Tips
Store leftover chicken and tomatoes in an airtight container in the fridge for up to 4-5 days.
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Almond Panko Chicken with Italian Tomato Salad
This Almond Panko Chicken with Italian Tomato Salad is a simple dish and is also elegant enough for a romantic date night dinner, or lunch for two. The crunchy texture of the tender chicken breasts topped with the fresh tomatoes is an amazing flavor combination. Ready in just 15 minutes!
Ingredients
For the Italian Tomato Salad
- 1 green onion
- 10 cherry tomatoes, red and yellow (or Gourmet Medley)
- 2 ounces Monterey Jack or fresh Mozzarella cheese
- 2 Tablespoons of Zesty Italian Dressing
For the Chicken
- 2 boneless chicken breasts, 4 - 6 ounces each
- Salt and black pepper
- 1/3 cup sliced almonds
- 1/3 cup Panko breadcrumbs
- 1 large egg
- Cooking oil for frying
Instructions
For the Italian Tomato Salad
- On a cutting board, slice the green onions. Cut the tomatoes in half or thirds.
- Cut the cheese into small cubes.
- Combine the tomatoes, green onion, cheese cubes, and Italian dressing into a bowl. Stir to coat and set aside.
For the Chicken
- Pat the chicken dry with paper towels and place each piece flat between 2 sheets of plastic wrap. Pound the chicken gently with a meat mallet or rolling pin to an even thickness but not thinner than 1/4 inch. Then season both sides with salt and pepper.
- Pulse almonds in a food processor or Magic Bullet grinder until coarsely chopped.
- In a medium bowl, combine the chopped nuts with the Panko breadcrumbs.
- In a shallow bowl, lightly whisk the eggs with a pinch of salt.
- Dip each piece of chicken into the egg mixture and let the excess drip away.
- Dredge both sides of the chicken into the Panko and almond coating.
- Heat a high-sided skillet filled with the cooking oil until it’s about ¼” – ½” deep over medium heat.
- Place the chicken into the pan and cook for 5 - 7 minutes on each side. Turn only once until the crust sets and turns golden brown.
- Drain the chicken on a wire rack over a baking sheet.
- Arrange the chicken on plates and spoon the Italian tomato salad on top.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
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Progressive Prep Solutions Cutting Board, Juice Grooves, Dishwasher Safe, Measures 17.38" X 11.25"
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Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom
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Sparkle® Tear-A-Square® Paper Towels, 2 Double Rolls = 4 Regular Rolls, 2 Count (Pack of 1)
-
Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
-
FBasics Meat Tenderizer Mallet
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Cuisinart FP-8SV Elemental 8-Cup Food Processor with 350-Watt Motor
-
Nordic Ware Superior Steel 12 Inch High-Sided Skillet
-
Wilton Industries Perfect Results Mega Cooling Rack
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 231mgSodium: 956mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 58g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
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