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Panko-Crusted Chicken
with Pea Tip Salad & Pink Lemon
25 MIN
4 Servings
From the Test Kitchen
Bring on the crunch, chefs! In this dish, we’re making crispy, panko-crusted chicken with a springtime salad of sugar snap peas, peppery radishes and pea tips (the leaves of the pea plant). And for a truly gourmet garnish, we’re serving gorgeous pink lemon alongside our chicken and salad. A faintly striped variety with pink-tinged flesh, its mellow acidity adds plenty of floral, citrusy brightness to this seasonal meal.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 Farm Eggs
- 1 cup Panko Breadcrumbs
- 4 oz Pea Tips
- 3 Radishes
- 1 Lemon
- 1 Pink Lemon
- ½ lb Sugar Snap Peas
- 1 Shallot
- 1 Tbsp Whole Grain Dijon Mustard
- ¼ cup All-Purpose Flour
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Crack the eggs into a medium bowl; beat until smooth. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Quarter and deseed the lemons. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 regular lemon wedges.
2
Blanch the sugar snap peas:
Add the sugar snap peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green; drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Thoroughly pat the blanched sugar snap peas dry with paper towels and transfer to a large bowl.
3
Make the vinaigrette:
While the sugar snap peas cook, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Bread the chicken:
Place the flour and breadcrumbs in 2 separate medium bowls. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere).
5
Cook the chicken:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Make the salad & plate your dish:
Just before serving, to the bowl of blanched sugar snap peas, add the radishes, pea tips and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the pink lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Crack the eggs into a medium bowl; beat until smooth. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Quarter and deseed the lemons. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 regular lemon wedges.
2
Blanch the sugar snap peas:
Add the sugar snap peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green; drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Thoroughly pat the blanched sugar snap peas dry with paper towels and transfer to a large bowl.
3
Make the vinaigrette:
While the sugar snap peas cook, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Bread the chicken:
Place the flour and breadcrumbs in 2 separate medium bowls. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere).
5
Cook the chicken:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Make the salad & plate your dish:
Just before serving, to the bowl of blanched sugar snap peas, add the radishes, pea tips and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the pink lemon wedges on the side. Enjoy!
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