Crispy Chicken Cutlet
Green Goddess, Frisée, Charred Lemon
Restaurateurs Elise Gallant and Danielle Norman of Norm’s Diner | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Green Goddess Sauce:
Yield: 1½ quarts
1 quart chopped cilantro
1 quart chopped parsley
1 quart chopped dill
1 quart chopped scallions
½ quart coconut milk
1 jalapeño, seeded and chopped
2 avocados
Olive oil
Greek yogurt
Flour Dredge:
Yield: 2 quarts
2 quarts all-purpose flour
¼ cup paprika
¼ cup mustard powder
¼ cup onion powder
¼ cup garlic powder
⅛ cup cayenne
Kosher salt
Ground black pepper
Cutlet Dredge:
Yield: 3 quarts
2 quarts panko breadcrumbs
1 quart grated Pecorino Romano
¼ cup paprika
¼ cup mustard powder
¼ cup onion powder
¼ cup garlic powder
⅛ cup cayenne
Kosher salt
Ground black pepper
Frisée:
Yield: 1 serving
Frisée, trimmed and washed
Lemon juice
Extra virgin olive oil
Kosher salt
Ground black pepper
Chicken Cutlets:
Yield: 14 servings
Oil for frying
2 dozen eggs, whisked
14 chicken breasts, butterflied and pounded to ½-inch thickness
To Assemble and Serve:
Yield: 1 serving
½ lemon, charred
METHOD
For the Green Goddess Sauce:
In a Vitamix Commercial blender, add herbs, coconut milk, jalapeño, and avocados. Blend until smooth. With the machine running, slowly stream in oil, blending until mixture is fully emulsified. Transfer to an airtight container and fold in yogurt. Seal and refrigerate.
For the Flour Dredge:
In a shallow pan, combine all ingredients. Set aside.
For the Cutlet Dredge:
In a shallow pan, combine all ingredients. Set aside.
For the Frisée:
Place frisée in a mixing bowl. Season with lemon juice, oil, salt, and pepper. Toss to evenly coat. Set aside.
For the Chicken Cutlets:
In a deep fryer, heat oil to 350°F. In a large bowl, add eggs and a splash of water. Set aside. Coat cutlets in Flour Dredge followed by egg wash and Cutlet Dredge. Add coasted cutlets to oil and fry until golden brown and internal temperature of the chicken reaches 165°F. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
Spoon desired amount Green Goddess Sauce into the center of a serving plate. Top with 1 Chicken Cutlet and desired amount Frisée. Serve with charred lemon.
