Panko Parmesan Chicken Salad with Homemade Ranch & Crispy Proscuitto

Courtesy of Sara Tane

Let's be honest, no one loves salads, but we all try to find ways to make it as healthy (but taste unhealthy) as possible. This chicken blew me away with how easy and flavorful it turned out. Do not skip the crispy prosciutto as it adds another layer of crunch and saltiness to the dish. We opted to use plain Greek yogurt for the dressing (hello health) but sour cream would work great too. Remember that if you are using dried herbs instead of fresh to adjust your measurements since dried herbs have a much lower water content, they have a much higher concentration of essential oils (aka a little goes a long way).

Recipe C/O Sara Tane

Serves: 4-6

Ingredients

For the chicken:

3/4 cup all-purpose flour

3 large eggs

1 1/4 cups panko

3/4 cup freshly grated parmesan

4 small skinless, boneless chicken breasts, pounded 1/4 inch thick

vegetable or canola oil, for frying

For the ranch:

3/4 cup sour cream or plain greek yogurt

1/2 cup buttermilk

2 tbsp fresh chopped chives

2 tbsp fresh chopped parsley

2 tbsp fresh chopped dill

1 tsp garlic powder

1 tsp onion powder

salt and pepper

Other:

4-6 thin slices prosciutto

Fresh salad greens

Freshly grated parmesan

Tomatoes, cucumbers, radishes, whatever you like!

Directions:

Preheat oven to 400F. Arrange prosciutto slices on a foil-lined baking sheet and bake until crispy, 8-10 minutes. Remove and let cool.

Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko, Parm, and freshly ground black pepper in a third shallow bowl. Season chicken on both sides with salt and pepper. Dredge chicken in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with Panko, pressing to adhere.

Make the ranch. Combine all ingredients in a bowl and season with salt and pepper to taste. Thin with water too desired consistency.

Line a baking sheet with paper towels. Heat 1/4 inch oil in a large skillet over medium high heat. Working in batches, once oil is barely shimmering, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2-3 minutes per side. Transfer to prepared baking sheet; season with salt.

Drizzle cutlets with ranch sauce and serve over greens and veggies.