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Classic Cobb Salad with Buttermilk Dressing
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Serves:
8
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Prep Time:
20 min
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Cook Time:
15 min
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Calories:
605
Ingredients
Crispy Panko Chicken
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1.5 lbs
Chicken cutlets, or breast sliced horizontally into two even (thinner) pieces
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2 tsp
Sea salt
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1 cup
All purpose flour
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1 cup
Panko
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2
Large eggs, beaten
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Canola oil, for frying
Method
- Season the chicken with salt. Gather 3 shallow bowls or pie pans. In one bowl place the flour, in a second bowl add the beaten egg and add the panko to the third bowl.
- Working with one piece at a time, dredge chicken in the flour, then into the beaten eggs, shaking off excess egg before dipping it in the the panko. Set aside on a plate and continue steps with remaining chicken.
- In a large skillet heat oil over medium heat, until glistening. Working in batches set the chicken in the oil. Cook until golden brown on the bottom, about 2-3 minutes. Flip, cooking for 2-3 minutes longer until on other side or until chicken is cooked through. Chicken is fully cooked when the thickest part reads 165°F on an instant read thermometer. *If the chicken is browning to quickly, reduce the heat. Remove from heat and set aside on a paper towel lined plate. When slightly cooled, slice the chicken into strips.
- On a large platter arrange romaine lettuce, bacon, eggs, cherry tomatoes, avocado, green onions, blue cheese and chicken. Serve with buttermilk ranch.