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Crispy Chicken Cutlets, Bitter Greens & a Rosé Spritz

Michael Symon

Crispy chicken cutlets with a radicchio and fresh herb salad, finished with a simple vinaigrette, Parmesan, and optional anchovies. He walks through his go-to breading method - flour, egg, breadcrumbs - plus a few tricks for getting the crust extra flavorful, golden, and crisp without drying out the chicken.

August 28, 2026

Serves 4

INGREDIENTS

  • 4 lightly pounded chicken breasts

  • 2 c flour

  • 4 eggs whisked

  • 2 c bread crumbs seasoned with Italian seasoning

  • 3 c EVOO for frying

  • 1 head Radicchio cut into 1/4s 

  • 1 c torn basil1 c torn parsley


For the Vinaigrette

  • 1 shallot chopped

  • 1 clove garlic micro planed 

  • 2 anchovies and 1 tbl oil

  • ¼ c red wine vinegar

  • ¼ torn basil

  • 1 c EVOO

  • S&P

DIRECTIONS

  1. Dredge the chicken breast in flour, then egg, finally seasoned bread crumbs.

  2. Fry in 2” of oil, on medium heat, or hot side of the grill, until golden brown on both sides. Approx. 3-5 minutes per side.

  3. Rub oil onto radicchio and season. Lightly grill until just marked

  4. For the vinaigrette: mix all ingredients but the oil in a mixing bowl. Slowly drizzle in the oil while whisking. Season with salt and pepper.

  5. Place chicken on a plate, top with the grilled radicchio and drizzle dressing over both. Season with S&P.

ROSE SPRITZ

  • 1 bottle your favorite Rose

  • 1 bottle your favorite prosecco or brut

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