# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil for frying
→ Salad
10 - 8 cups kale, stems removed and leaves chopped
11 - 1 cup cherry tomatoes, halved
12 - 1/2 red onion, thinly sliced
13 - 1/3 cup toasted pecans or walnuts, optional
14 - 1/4 cup grated Parmesan cheese, optional
→ Maple-Dijon Dressing
15 - 1/4 cup extra-virgin olive oil
16 - 2 tablespoons pure maple syrup
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1 small garlic clove, minced
20 - Salt and freshly ground black pepper to taste
# Directions:
01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow dishes: place flour in the first, beat eggs in the second, and combine panko, garlic powder, paprika, salt, and pepper in the third.
03 - Dredge each chicken piece in flour, shake off excess, dip in beaten egg, then coat thoroughly in the panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry breaded cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate and rest 5 minutes. Slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until fully emulsified.
06 - Place kale in a large bowl, drizzle with half the dressing, and massage for 1 to 2 minutes to soften and break down the leaves.
07 - Add tomatoes, red onion, nuts, and Parmesan to the massaged kale. Toss gently with remaining dressing until evenly coated.
08 - Top assembled salad with crispy chicken strips and serve immediately while chicken remains warm and crispy.
