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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/2 cup Whole Milk
2 tablespoons All Purpose Flour
1 cup Bread Crumbs
8 ounces Lettuce
3 ounces Cherry Tomatoes
3 sprigs Parsley
3 sprigs Cilantro
1 ounce Sliced Almonds
1 ounce Feta Cheese
1/4 cup T. Lish Sweet Garlic Dressing
Per Serving
Calories 580
Total Fat 38 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 5 g
Cholesterol 85 mg
Sodium 800 mg
Total Carbohydrates 25 g
Dietary Fiber 4 g
Sugar 11 g
Protein 34 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Tear or cut lettuce into bite-size pieces. Halve tomatoes. Pick and chop parsley and cilantro.
Split chicken breasts in half: Place 1 breast on cutting board with thickest side facing your writing hand. Center a sharp knife in the middle of the thick side, with the blade parallel to the cutting board, and place your other hand gently on top of the chicken. Carefully cut toward the thinner side with your knife parallel to the cutting board.
Place 1 piece of chicken in an open resealable bag (or between 2 pieces of plastic wrap) on a sturdy work surface. Use a meat mallet or the bottom of a heavy skillet to pound the chicken until it is about half as thick as it was and twice as large. Repeat with remaining pieces, then season with all with a total 1/4 teaspoon PeachDish Salt.
Pour milk into a bowl, and add chicken. Turn to coat chicken completely in milk. Place flour on a plate. Spread panko on a separate plate. Use a fork to transfer the pounded chicken, 1 piece at a time, into the flour, then back into milk, and then into the panko. Turn each piece and gently press into the panko to fully coat on each side. Transfer to a clean plate.
Add enough cooking oil to a heavy skillet to create a layer about 1/4-inch thick. Place pan over medium heat. (Please note that you should use extra caution around a pan with this large a quantity of hot oil. Do not bump or move the pan quickly while the oil is hot, and be extra careful not to spill any water in or around the pan, as it could cause the oil to splatter.)
When a piece of panko dropped into the oil sizzles loudly, add the chicken by placing 1 end of each piece in the pan and gently laying it down while sliding it away from you. Do not allow pieces to overlap. Cook until golden brown on the bottom, 4-5 minutes. Turn each piece and cook until browned on the second side, 1-2 minutes more. Remove to paper towels to drain.
In a large bowl toss lettuce, tomato, herbs, feta and almonds with dressing. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Cut cooked chicken into long thin strips, and serve with salad. Enjoy!