Upside Down Chicken and Mango Salad
A refreshing, vibrant, and summery twist on a classic crispy chicken cutlet
Ingredients
For the Salad:
- 1 cucumber thinly sliced
- 1 tomato thinly sliced
- 1 onion thinly sliced
- 1 mango thinly sliced
- A handful of chopped coriander and mint
For the Dressing:
- 4 tbsp olive oil
- 1/3 cup lemon juice
- 1 tbsp pomegranate molasses optional
- 1/2 tsp freshly grated ginger
- 1 tbsp honey
- Salt and pepper to taste
For the Chicken Cutlet:
- 1 chicken breast halved lengthwise and sliced thin
- Salt and pepper to taste
- 1 egg beaten
- 1 cup breadcrumbs
- Oil or ghee for shallow frying
Instructions
- Season the chicken slices with salt and pepper.
- Dip each piece into the beaten egg, then coat with breadcrumbs.
- Heat oil or ghee in a pan over medium heat. Shallow fry the chicken cutlets until golden brown and cooked through.
- Remove and set on a paper towel to drain excess oil.
- In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses (if using), grated ginger, honey, salt, and pepper. Set aside.
- In a large bowl, combine sliced cucumber, tomato, onion, mango, coriander, and mint.
- Pour the dressing over and toss gently to coat.
- Place the crisp chicken cutlets at the bottom of a shallow serving dish or individual plates.
- Pile the mango salad generously on top.
- Serve immediately so the chicken stays crisp under the juicy salad.