Description
This Parmesan Chicken with Cucumber Salsa is a delightful, crispy chicken recipe paired with a refreshing cucumber salsa. The chicken breasts are coated with a seasoned panko and Parmesan crust, then pan-fried to golden perfection. The cool and tangy cucumber salsa, made with tomatoes, red onion, jalapeno, and fresh herbs, balances the richness of the chicken, making it perfect for a flavorful and satisfying meal.
Ingredients
Scale
Cucumber Salsa
- 2 cups cucumber (peeled and seeded, finely chopped. If using English or Hothouse cucumbers, peeling is optional)
- 1/2 cup tomato (seeded and finely chopped)
- 1/4 cup red onion (minced)
- 2 Tbsp parsley (chopped)
- 1 jalapeno pepper (seeds and membrane removed, finely chopped)
- 1 tsp fresh dill
- 1/4 cup sour cream
- 1 Tbsp lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp Lemon Pepper
Parmesan Chicken
- 2 chicken breasts (boneless and skinless)
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese (grated)
- 2 Tbsp olive oil
Instructions
- Prepare the Cucumber Salsa: In a medium bowl, combine the finely chopped cucumber, tomato, red onion, parsley, jalapeno, and fresh dill. Mix in the sour cream, lemon juice, ground cumin, kosher salt, and lemon pepper until well blended. Cover and refrigerate to allow the flavors to meld while you prepare the chicken.
- Prepare the Chicken Coating: Place the all-purpose flour in one shallow bowl and season it with 1 tsp kosher salt and 1/2 tsp ground black pepper. Beat the eggs in a second bowl. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
- Coat the Chicken: Pat the chicken breasts dry with paper towels. Dredge each chicken breast first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture. Press the coating onto the chicken to help it adhere.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for about 5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from pan and let rest a few minutes.
- Serve: Plate the crispy Parmesan chicken breasts and generously spoon the chilled cucumber salsa over or alongside the chicken. Enjoy immediately for best texture and flavor.
Notes
- For best results, use fresh, firm cucumbers such as English or Hothouse varieties to avoid excessive moisture in the salsa.
- Panko breadcrumbs provide a crispier crust compared to regular breadcrumbs.
- Cooking chicken on medium heat prevents burning the coating while ensuring it cooks through.
- If preferred, substitute sour cream with Greek yogurt for a lighter salsa.
- Adjust jalapeno quantity according to your desired spice level or omit for mild flavor.
