We’re less than a month into sweet corn season, and I can’t get enough. We’re eating corn for dinner practically every other night. And while I’ve yet to sink my teeth into a buttery, salty ear of corn on the cob, I’m feasting on fresh corn off the cob in all kinds of ways.
This easy recipe for Breaded Chicken Tenders with Corn Salad is a great way to showcase summer sweet corn. Frankly, breaded chicken cutlets or tenders, quickly sautéed in a bit of olive oil, go well with pretty much any vegetable, from a pile of lightly dressed arugula or butter lettuce, to thick slices of fresh tomato. You can’t go wrong. (And breaded chicken cutlets or tenderloins are crowd-pleasers for all ages.)
Use pounded-thin cutlets in place of the tenderloins, if you prefer. (I typically trim the tenderloin from boneless, skinless chicken breasts—because they sort of get in the way—and save them in a freezer bag for uses such as this.) Bookmark this page, as the quick sautéed chicken tenderloin recipe will serve you well in any number of iterations.
Quick breaded chicken tenders with fresh corn salad recipe
serves 4
For the chicken tenders:
2 pounds chicken tenderloins (or thin chicken breast cutlets)
2 large eggs
2 tablespoons Dijon mustard
1 1/2–2 cups panko breadcrumbs
2 tablespoons olive oil
Kosher salt and ground pepper
In a shallow bowl or pie plate, whisk together the eggs and mustard. Place the breadcrumbs in another shallow bowl or pie plate. Have a parchment-lined baking sheet at the ready. Season the chicken pieces well with salt and pepper; dip each one in beaten egg mixture, then coat thoroughly with breadcrumbs. Heat 1 tablespoon olive oil in a heavy, wide skillet until it shimmers. Working in batches, cook the breaded tenderloins until golden brown, about 3 minutes per side. Drain on paper towel before serving.
For the fresh corn salad:
1 small sweet onion, diced
1/2 jalapeño, minced (or use more to taste)
1 medium yellow squash, diced
2 ears sweet corn, kernels removed
1 tablespoon olive oil
1/2 pint yellow cherry tomatoes, halved
Fresh basil leaves, torn
Kosher salt and ground pepper
In a large skillet, heat olive oil until it shimmers; reduce heat and add onion and jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Season with salt. Add squash and cook 5–7 minutes more, until squash is crisp tender. Season with salt. Add corn and cook 2 minutes. Remove skillet from heat and transfer vegetables to a large bowl to cool. Add cherry tomatoes, taste and adjust seasonings. Just before serving, scatter torn basil leaves over salad. Serve slightly warm or at room temperature with breaded chicken tenders.
