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From the farm haul · bright skillet supper

Skillet Chicken with Crispy Green Tomatoes

Garlicky green beans + creamy dill lemon-cucumber salad

A little crunchy, a little creamy, and very green in the best way. Crisp the tomatoes on the oven's air-fryer setting while the chicken and garlicky beans share one skillet.

Yield
Serves 2 generously
Total time
About 40 minutes
Heat plan
Skillet + air fryer
Veg stars
Green tomatoes + beans

Gather from the basket

Ingredients

Three little piles make prep easy

One skillet, one good crisping path

Cook the whole plate

The salad stays cool while everything else gets golden
  1. 1

    Heat and salt the tomatoes

    Set an air fryer, or the air-fryer setting on your oven, to 400°F. Lightly salt the tomato slices and let them sit for 5 to 10 minutes, then blot them dry.

  2. 2

    Build the breading station

    Set up three shallow dishes. Put flour and a pinch of salt in the first. Beat the egg with another pinch of salt in the second. Mix the cornmeal, panko, smoked paprika, garlic powder, onion powder, a tiny pinch of sugar, and a pinch of salt in the third. Coat each tomato slice in flour, egg, then crumbs.

  3. 3

    Crisp the green tomatoes

    Spray the air-fryer basket with olive oil before loading the breaded tomatoes. Once they are in the basket, spray the tops with olive oil. Air fry for 6 to 7 minutes. To flip, gently grab each firm tomato around the edges with tongs, give it a little wiggle to loosen the coating from the basket, then lift and turn. Continue air frying for another 6 to 9 minutes, until deeply golden and crisp.

  4. 4

    Cook the chicken

    Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the cutlets for 3 to 5 minutes per side, depending on thickness, until browned and cooked through. Transfer to a plate.

  5. 5

    Make the beans garlicky

    Add the green beans to the same skillet with a splash of water and a pinch of salt. Cover for 2 minutes, uncover, then sauté for 3 to 4 minutes until crisp-tender. Add the 2 cloves of minced garlic and cook for about 30 seconds, just until fragrant.

  6. 6

    Stir, fold, and serve

    Stir the Greek yogurt, dill, lemon zest, and lemon juice together. Fold in the cucumber and season with salt and pepper. Serve cold alongside the chicken, beans, and crispy green tomatoes.