Cornmeal Crusted Chicken Cutlets with Zucchini Ribbon Salad
Ingredients
- 2 medium or 3 small zucchini (about 1 1/2 pounds)
- 1 1/2 cups cornmeal
- 4 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
- 2 large eggs
- 1 tablespoon plus 1 teaspoon Dijon mustard, divided
- 4 (6-ounce) chicken cutlets, pounded 1/4" thick
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 1 cup mint leaves
- 1/2 cup roasted, salted cashews
- 5 ounces ricotta salata, shaved with a vegetable peeler
Instructions
Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad serves 4 original recipe by Epicurious.
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