Crispy Chicken Cutlets with Cucumber-Jicama Pico


4Crispy Chicken Cutlets with Cucumber-Jicama PicoServes 4

Prep Mins

3030 Mins 45 Mins 75 Mins

Total Time



For the crispy chicken cutlets:

  • 4 large boneless skinless chicken breasts, butterflied
  • 2 cups panko breadcrumbs
  • 2 eggs, lightly beaten
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste
  • Neutral oil, for frying



For the cilantro-garlic sauce:

  • ½ cup plain whole milk yogurt
  • 2 cloves garlic
  • ½ cup cilantro leaves
  • 2 Tbsp. olive oil
  • 2 Tbsp. lime juice
  • ½ tsp. agave
  • ½ tsp. Kosher salt


 For the cucumber-jicama pico:

  • 5 One Sweet® Cucumbers, cut into ¼” pieces
  • 1 small jicama, peeled and cut into ¼” pieces
  • 1 lime, zested and juiced
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • 2 scallions, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 1 tsp. Kosher salt


  • In a medium bowl, add One Sweet® Cucumbers, jicama, lime zest and juice, garlic, cilantro, scallions, serrano pepper, and Kosher salt. Toss well to combine and allow to sit for at least 30 minutes, or refrigerate until ready to use.
  • In a large skillet, heat a 1” layer of neutral oil over medium heat until shimmering or temperature reaches 375°F.
  • Evenly distribute Kosher Salt and freshly ground black pepper over the butterflied chicken cutlets.
  • Place the breadcrumbs, eggs, and flour in three separate shallow bowls.
  • Dredge each side of the cutlet into the bowl with flour, pressing into the flour to evenly coat. Shake off any excess flour.
  • Dip the floured cutlet to fully coat in the egg. Let excess drip off. Finish dredging by coating each chicken cutlet evenly in the breadcrumbs.
  • Fry the cutlets in batches until golden brown and crispy, flipping once halfway through. Internal temperature should reach 165°F. Transfer to a paper-towel lined plate.
  • To make the sauce, add plain whole milk yogurt, garlic cloves, cilantro leaves, olive oil, lime juice, agave, and Kosher salt to a food processor. Blend until smooth.
  • To assemble, top each chicken cutlet with 2 Tbsp. of sauce and ¼ cup of cucumber-jicama pico, or more as desired.

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