Breaded Chicken Cutlets with Creamy Mayonnaise Salad
Breaded chicken cutlets with mayonnaise salad is a true classic in Hungarian cuisine, always a sure choice for a quick and delicious meal. The crispy, golden-brown breading provides a perfect contrast to the fresh, creamy salad. As the chicken cutlets sizzle in the oil, the kitchen fills with the aroma of freshly fried breading, while the cooling, refreshing taste of the mayonnaise salad provides a perfect complement. The secret to perfect breaded chicken cutlets is proper breading and precise oil temperature control, so that it remains crispy on the outside and juicy on the inside. It is worth perking up the mayonnaise salad with fresh vegetables and lemon juice to make the dish even more refreshing. This dish is ideal for a family lunch or weekend dinner.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Slice the chicken breast fillets into even-thickness cutlets. Season both sides with salt and pepper.
2
Prepare the breading station: place the flour in one bowl, whisk the eggs in another, and pour the breadcrumbs into a third bowl.
3
Dredge each chicken cutlet in the flour, then dip it into the whisked eggs, and finally coat it thoroughly with breadcrumbs.
4
Heat the sunflower oil in a skillet over medium heat. Once the oil is hot, fry the chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Drain the excess oil on paper towels.
5
For the salad, dice the cucumbers, tomatoes, and red onion into small cubes. In a bowl, combine the mayonnaise, sour cream, and lemon juice. Add the diced vegetables and mix well. Season with salt and pepper to taste.
6
To serve, arrange the breaded chicken cutlets on a plate and serve alongside the fresh mayonnaise salad.
