Food & Cooking Recipes Dinner Recipes Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing 4.6 (41) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 10, 2020 Print Rate It Share Share Tweet Pin Email Serve up this satisfying meal of Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing for under $20 with a bit of creativity (make your own buttermilk!) and smart shopping strategies (buy chicken in bulk). This recipe comes from TV chef Thomas Joseph. Ingredients For the Chicken 2 (8-ounce) boneless, skinless chicken breast halves Vegetable oil All-purpose flour, for dredging 2 large eggs, lightly beaten 2 cups panko breadcrumbs Juice and zest of 1/2 lemon 1 ½ teaspoons chopped fresh thyme leaves Coarse salt and freshly ground pepper For the Dressing and Salad 1 cup whole milk Zest and juice of 1/2 lemon 5 tablespoons mayonnaise ½ small shallot, finely minced 1 ½ teaspoons chopped fresh thyme leaves 1 ½ teaspoons coarse salt ½ teaspoon freshly ground pepper 1 bunch watercress, trimmed 1 bunch fresh flat-leaf parsley, leaves only 1 bunch radishes, thinly sliced Directions Make the dressing and salad: In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, thyme, salt, and pepper. Whisk to combine, cover and refrigerate until ready to use. Place watercress, parsley leaves, and radishes in a large bowl. Toss to combine; cover and refrigerate until ready to use. Make the chicken: Halve each breast horizontally. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap and pound until 1/4-inch thick. Remove from plastic wrap and set aside. Repeat with remaining chicken pieces. Fill a large high-sided skillet with enough vegetable oil so that it comes 1/2-inch up sides of skillet; heat over medium-high heat. Place flour and eggs each in separate shallow dishes. Place panko in a third shallow dish; add lemon zest and thyme and stir to combine. Season chicken with salt and pepper and dredge each piece first in flour, then in egg, and finally in panko mixture, ensuring each piece is fully coated; shake off any excess. Transfer chicken to hot oil and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack; squeeze lemon over chicken and season with salt. Divide chicken among four plates. Top with salad and serve with dressing. Rob Tannenbaum Rate it Print