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Almond Panko Chicken with Italian Tomato Salad on a plate.

Almond Panko Chicken with Italian Tomato Salad Recipe

Zona House
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!
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Chicken-Poultry
Cuisine American
Servings 2
Calories 461 kcal

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

  • 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.

Video

Notes

  • Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition

Serving: 1Calories: 461kcalCarbohydrates: 17gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 179mgSodium: 555mgPotassium: 837mgFiber: 3gSugar: 5gVitamin A: 851IUVitamin C: 22mgCalcium: 312mgIron: 3mg
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