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Pittsburgh Salad

A classic Pittsburgh salad topped with french fries, just like you might get at Eat'n'Park. This recipe doesn't inlcude exact amounts. It is a salad and for the most part you will want to add as much or as little of an ingredient as you like to eat.
Prep Time30 minutes
Course: Main Course
Keyword: Chicken, Salad
Servings: 4 People

Ingredients

  • 1 head iceberg lettuce
  • 1 english cucumber
  • 2 handfuls cherry tomatoes
  • 1 cup shredded Cheddar cheese
  • 4 thin-sliced chicken breast cutlets
  • 4 hard boiled eggs
  • 1 raw egg
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 4 servings frozen french fries
  • enough neutral oil for deep frying
  • salt and pepper to taste
  • dressing of choice I prefer blue cheese, but any dressing that you love will work.

Instructions

  • Chop the iceberg lettuce and divide it between four plates.
  • Slice the cucumber into rounds or half moons and spinkle evenly over the lettuce on each plate.
  • Slice the cherry tomatoes in half and add to the plates as you did the cucumber.
  • Peel and slice the hard boiled eggs into wedges and add to the plates.
  • Heat the oil in a heavy pan. The oil is ready when a crumb dropped in sizzles and browns.
  • Create a breading station for the cutlets with flour (seasoned with salt and pepper) in one bowl, an egg plus a tablespoons of water well mixed in a second bowl, and bread crumbs in the last.
  • Bread each chicken cutlet by first coating it in the flour, knocking off any excess, then dip it in the egg wash, and finally coat it with the bread crumbs.
  • Fry the cutlets one at a time. Place each breaded cutlet in the hot oil and fry until golden brown and cooked through, about 4 minutes or so.
  • When the chicken is done, set it aside on a rack to drain.
  • Deep fry the french fries according to the package instructions. Drain on paper towel and salt well.
  • Pittsburgh your salad. Top each plate of greens with a serving of hot, salty, french fries.
  • Slice the fried chicken cutlets on the diagonal and place one cutlet on top of each salad.
  • Sprinkle cheddar cheese over the salads and serve with the dressing of your choice.