(Serves 4)

  • 3 6-8 oz boneless, skinless chicken breasts
  • 1/2 cup all purpose flour
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 2 tsp seasoned salt (I use Simply Organic)
  • 10 tbsp grapeseed oil
  • 5 tbsp Kosher salt
  • 1/4 tsp black pepper
  • 4 cups of zucchini noodles (from 2 large zucchini)
  • 1/2 cup castelvetrano olives, pitted and sliced
  • 20 slices of soppressata
  • 1 shallot, sliced thinly
  • 4 oz block of Parmesan cheese
  • 4 tbsp extra virgin olive oil
  • 4 tsp seasoned rice wine vinegar

Dissolve 4 tbsp of kosher salt into one quart of room temperature water to make a quick brine. Submerge chicken breasts into brine and refrigerate for at least an hour.

Preheat oven to 350 degrees. Place soppressata slices on a parchment paper covered sheet pan, spacing them evenly. Bake for 15-18 minutes, flipping slices halfway through. Remove soppressata crisps from pan and let cool on a paper towel lined plate. Reduce oven heat to 250 degrees. Using a vegetable peeler, shave parmesan cheese into a rounded 1/2 cup of shards. Set aside.

Remove chicken from brine and pat dry. Cut each chicken breast in half crosswise, then cut each thick half horizontally, to create three cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even 1/2 inch thickness.

Spread flour in a shallow dish large enough to fit two pieces of chicken and whisk in seasoned salt. Place egg in a similar sized dish and add a scant 1/8 tsp each of kosher salt and black pepper. Spread panko into an 8 inch pyrex dish.

Working with one cutlet at a time, dredge into flour, shaking to remove excess. Place cutlet in egg mixture, covering entire surface, then do the same with the panko. Place cutlets on a sheet pan.

Heat 5 tbsp of oil in a large (at least 12 in) skillet over med-high heat, until shimmering. Drop in a breadcrumb, and when oil bubbles around it, oil is ready. Place six cutlets in the pan, and reduce heat to medium. Cook until golden brown, about 2-3 minutes, then flip and cook for another 2-3 minutes. Add remaining oil, and cook the remaining cutlets. Place cutlets on wire rack set in rimmed baking sheet. Sprinkle them lightly with Kosher salt and place them in the oven while you assemble the salad.

In a large bowl, combine zucchini noodles, olives, shallot, half of the parmesan, and half of the soppressata crisps (crumble up before you toss in), olive oil, rice wine vinegar, 1/4 tsp of kosher salt, and 1/8 tsp black pepper. Place two cutlets on each plate, and top with a baseball sized portion of salad. Garnish salads with remaining cheese and soppressata crisps.