Spring Chicken with Snap Pea Salad
Crispy citrus-herb chicken thighlets served over a bright, crunchy snap pea salad with lemon, mint, and a simple Dijon dressing.
Servings: 2 people
Ingredients
For the Chicken
- 1 lb boneless chicken thighs about 4 pieces
- ¼ cup flour
- 1 egg beaten
- 1 cup panko breadcrumbs
- 2 tbsp grated Parmigiano
- 1 tbsp finely chopped parsley
- Zest of 1 lemon
- Salt and black pepper
- Olive oil for frying
For the Salad
- 1 lb sugar snap peas thinly sliced on a bias
- 3 spring onions thinly sliced on a bias
- 5 radishes very thinly sliced
- 1 tsp vinegar
- Handful fresh mint torn
For the Dressing
- Juice of ½ lemon
- 2 –3 tbsp olive oil
- ½ tsp Dijon mustard
- Salt and black pepper
Instructions
- Toss the sliced radishes with the vinegar and a pinch of salt. Let them sit while you prepare everything else.
- Set up a breading station with flour, beaten egg, and panko mixed with Parmigiano, parsley, and lemon zest.
- Season the chicken with salt and pepper. Dredge in flour, then egg, then breadcrumbs, pressing firmly so the coating fully adheres.
- In a large bowl, combine the snap peas and spring onions.
- Whisk together the lemon juice, Dijon, olive oil, salt, and pepper until emulsified.
- Heat a thin layer of olive oil in a pan over medium heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Season lightly with salt as soon as it comes out.
- Drain the radishes and add them to the salad along with the mint. Toss with the dressing and adjust seasoning.
- Slice the chicken and serve over the salad immediately.
