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.
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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 Crusted Chicken and 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 ¼ 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.
You may also enjoy
- Honey Dijon Almond Salmon and Asparagus
- Homemade Crispy Chicken Wings
- Crispy Chicken Wrap
- Pan Fried Chicken Strips
Almond Panko Chicken with Italian Tomato Salad Recipe
Equipment
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
- ⅓ cup sliced almonds
- ⅓ 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
- 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.
- Arrange the chicken on plates and spoon the Italian tomato salad on top.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
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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