Name: Almond Panko Chicken with Italian Tomato Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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; 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

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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!

Almond Panko Chicken with Italian Tomato Salad on a plate. — Almond Panko Chicken with Italian Tomato Salad

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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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

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.

a chicken breast dredged in almond and panko crumbs.

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.

two almond and panko crusted chicken breasts frying in oil.

Step 9 – Drain the fried chicken on a wire rack over a sheet pan.

two cooked almond crusted chicken breasts draining on a rack.

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