Pizza-Fried Chicken Cutlet with Radicchio Peperoncini Salad
If you love the bold flavors of pizza and the crispy perfection of fried chicken, this Pizza-Fried Chicken Cutlet recipe is about to become your new obsession! By using store-bought pizza oil, we’re infusing a classic golden-fried chicken cutlet with the mouthwatering taste of garlic, oregano, and red pepper flakes—just like your favorite slice. Paired with a vibrant Radicchio Peperoncini Salad, this dish strikes the perfect balance between crispy, briny, tangy, and slightly spicy. Plus, with its gorgeous pink hues, it makes an eye-catching (and easy) Valentine’s Day dinner that’s guaranteed to impress.
Ryan Nordheimer•
October 28, 2025
If you love the bold flavors of pizza and the crispy perfection of fried chicken, this Pizza-Fried Chicken Cutlet recipe is about to become your new obsession! By using store-bought pizza oil, we’re infusing a classic golden-fried chicken cutlet with the mouthwatering taste of garlic, oregano, and red pepper flakes. Paired with a vibrant Radicchio Peperoncini Salad, this dish strikes the perfect balance between crispy, briny, tangy, and slightly spicy. Plus, with its gorgeous pink hues, it makes an eye-catching (and easy) Valentine’s Day dinner that’s guaranteed to impress.
So, what makes this Pizza-Fried Chicken Cutlet so irresistible?
Forget ordinary frying oil—this recipe takes things up a notch by using pizza-flavored oil, which you can find at specialty stores or make at home. The result? A super crispy chicken cutlet with an extra layer of umami-rich, pizzeria-style goodness. Moreover, using high heat ensures a shatteringly crunchy crust while keeping the inside juicy and tender
The Perfect Side: Radicchio Peperoncini Salad
No heavy, creamy slaws here—this bright, briny salad cuts through the richness of the fried chicken like a dream. Bitter radicchio, punchy peperoncini peppers, and a drizzle of balsamic or red wine vinegar create a refreshing contrast. The deep magenta radicchio and vibrant yellow peperoncini bring a pop of color to your plate. It is ideal for a romantic Valentine’s Day dinner or an elegant dinner party dish.
Why You’ll Love This Recipe
✔️ Pizza-flavored crispy chicken – A game-changing upgrade to classic cutlets
✔️ Easy, restaurant-quality meal – Minimal ingredients, maximum flavor
✔️ Perfect for date night – Beautiful colors and bold flavors make it Valentine’s Day-approved
✔️ Ready in under 30 minutes – A fast dinner that delivers big on taste.
Key Ingredients:
- Panko Bread Crumbs: Light, airy, and extra crispy.
- Olive Oil: Adds rich flavor and a smooth, slightly peppery finish to dishes.
- Dijon Mustard: Brings a smooth, tangy kick with a hint of spice.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (18)
Ingredients (18)
Pizza-Fried Chicken Cutlet
Radicchio Salad & Plating
Instructions
Lay your chicken breast (1 large) on the cutting board. Butterfly it most of the way through. Then pound with a meat pounder or heavy pan until about 1/4-1/3" thick. Season with salt and pepper.
In 3 bowls, set up your flour (¾ cup), egg (1), and panko breading station (1 cup). Season the flour with the oregano (2 tsp) and paprika (2 tsp). Dredge the chicken breast first in the flour and pat off excess. Then dip into the egg (1) and let excess drip off. Then completely pack on the panko and set the chicken breast aside.
In a large bowl, stir together the mustard (2 tsp), anchovy paste (2 tsp), olive oil, (3 Tbsp) peperoncini brine (2 Tbsp), and 2 tbsp parmesan cheese. Then lay over the leaves of the lettuce heads (2 small) without mixing yet. Set aside.
In a medium sauté pan, heat over medium high and add the oil. Once shimmering and just starting to smoke, carefully lay in the chicken breast. Cook for about 4 minutes on each side until golden. Then transfer to a cutting board. Slice into strips.
Toss the salad into the dressing. Plate with peperoncinis on top. Then top with chicken strips and more parmesan. Serve with lemon wedges and aioli.
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