Crunchy, saucy, and packed with fresh, zesty flavor—this dish is a fiesta on a plate!

When you crave something satisfyingly crispy, deeply savory, and bursting with bold flavor, this Crispy Chicken Cutlets with Salsa Verde recipe is the answer. Imagine golden, panko-crusted chicken that shatters with every bite, crowned with a smoky homemade tomatillo salsa that brings just the right touch of heat and zing. Add a spoonful of creamy mashed potatoes and a scoop of fresh corn salsa, and you’ve got a vibrant meal that feels like something out of your favorite Latin fusion restaurant—made right at home.

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Ingredients

For the Chicken:

• 2 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Oil, for frying

For the Salsa Verde:

• 6 fresh tomatillos (husks removed)
• 1 jalapeño pepper (seeded for milder heat)
• 1 garlic clove
• 1/4 cup fresh cilantro
• Juice of 1/2 lime
• Salt, to taste

Optional Sides:

• Creamy mashed potatoes with herbs
• Fresh corn salsa (corn, diced tomato, red onion, cilantro, lime juice)

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Instructions

1️⃣ Prepare the Chicken Cutlets

• Butterfly the chicken breasts to create thin cutlets, or pound them gently between parchment paper for even thickness.
• Season both sides generously with salt, pepper, and garlic powder.
• Set up a breading station with three bowls: flour in one, beaten eggs in another, and panko in the third.
• Dredge each piece of chicken in the flour, then dip into the egg, and finally coat with panko, pressing gently to adhere. Set aside on a clean plate.

2️⃣ Fry to Crispy Perfection

• Heat a generous amount of oil in a skillet over medium-high heat (about 1/4 inch deep).
• Once the oil is hot and shimmering, carefully place the cutlets into the pan.
• Fry for 3–4 minutes per side, until the crust is golden brown and the chicken is cooked through (internal temp of 165°F/74°C).
• Transfer to a paper towel-lined plate to drain and stay crisp.

3️⃣ Make the Homemade Salsa Verde

• In a dry skillet or directly on a sheet pan under the broiler, roast the tomatillos, jalapeño, and garlic until lightly charred and softened (about 5–8 minutes).
• Transfer to a blender along with the cilantro, lime juice, and a pinch of salt.
• Blend until smooth and vibrant. Taste and adjust seasoning if needed.

4️⃣ Plate Like a Pro

• Slice the crispy chicken cutlets and lay them over a bed of mashed potatoes or next to your corn salsa.
• Spoon the fresh, warm salsa verde generously over the top.
• Garnish with extra cilantro or lime wedges if desired.

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Serving Tips & Pairings

This dish pairs beautifully with:

• A crisp Mexican lager or citrusy sparkling water
• Fresh greens with a lime vinaigrette
• Warm tortillas on the side if you want to turn it into tacos!

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Nutrition (Per Serving – serves 2 generously)

• Calories: ~580
• Protein: ~38g
• Carbs: ~42g
• Fat: ~28g

Note: Values vary depending on portion size and side dishes.

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Final Thoughts

This crispy chicken cutlet recipe is a weeknight winner that tastes like you’ve put in way more effort than you did. The vibrant salsa verde gives it a gourmet twist, while the golden crust satisfies every crunchy craving. Bonus? It reheats beautifully in the oven or air fryer for an encore performance the next day!