Best 2 Pickled Peach And Mozzarella Salad With Fried Chicken Cutlets Recipes

Tantalize your taste buds with a culinary journey that harmoniously blends sweet, tangy, and savory flavors in a symphony of textures. The Pickled Peach and Mozzarella Salad with Fried Chicken Cutlets is a delightful appetizer or light lunch that will leave your palate dancing with joy. This recipe showcases the perfect balance of sweet and tangy pickled peaches, creamy mozzarella cheese, and crispy fried chicken cutlets, all drizzled with a luscious honey-balsamic glaze.

Alongside this main recipe, you'll also discover variations and complementary dishes to elevate your dining experience. Indulge in the zesty and refreshing Pickled Peach Salsa, perfect for adding a pop of flavor to tacos, grilled chicken, or fish. Elevate your cheeseboard with the delectable Pickled Peach and Goat Cheese Crostini, a sophisticated appetizer that combines the tang of pickled peaches with the creamy richness of goat cheese. And for a satisfying main course, try the succulent Pan-Seared Chicken with Pickled Peach Pan Sauce, a delightful fusion of sweet and savory flavors.

Here are our top 2 tried and tested recipes!

PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS

Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets image

Perfect simple dinners with our fried chicken cutlets, topped with mozzarella, sweet pickled peach, and bocconcini salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken-breast halves
2 large eggs
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
Safflower oil, for frying (about 4 cups)
4 Sweet-Pickled Peaches halves, cut into 1/2-inch-wedges, plus 1 tablespoon brine and more brine for serving
5 ounces (1 cup) small mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Arugula, for serving
1/4 cup small fresh basil leaves, for serving

Steps:

Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

MATZO-CRUSTED CHICKEN CUTLETS

Matzo-Crusted Chicken Cutlets image

Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), 1/2 inch thick
4 lemon wedges, for serving

Steps:

Beat egg in a shallow dish. Mix crushed matzos, salt, and pepper in another shallow dish. Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.
Working with 1 at a time, dip cutlets into egg, then into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.

Tips:

Choose firm, ripe peaches for pickling. Overripe peaches will become mushy when pickled.
Use a variety of vinegars for the pickling liquid. White vinegar, apple cider vinegar, and rice vinegar are all good choices.
Add spices and herbs to the pickling liquid for extra flavor. Mustard seeds, dill, and bay leaves are all good choices.
Let the peaches pickle for at least 24 hours before serving. This will give them time to absorb the flavors of the pickling liquid.
Serve the pickled peaches on a bed of fresh mozzarella cheese and arugula. Drizzle with olive oil and balsamic vinegar for a delicious salad.
For the fried chicken cutlets, use boneless, skinless chicken breasts or thighs. Cut them into 1-inch pieces.
Dredge the chicken in flour, then eggs, then bread crumbs. Fry the chicken in hot oil until golden brown and crispy.
Serve the fried chicken cutlets with the pickled peaches and mozzarella salad. Enjoy!

Conclusion:

This pickled peach and mozzarella salad with fried chicken cutlets is a delicious and refreshing summer dish. The pickled peaches are sweet and tangy, the mozzarella cheese is creamy and mild, and the fried chicken cutlets are crispy and flavorful. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any extra peaches you have on hand.