Cornmeal Crusted Chicken Cutlets with Zucchini Ribbon Salad

Ingredients

• 2 medium or 3 small zucchini (about 1 1/2 pounds)
• 1 1/2 cups cornmeal
• 4 teaspoons garlic powder
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
• 2 large eggs
• 1 tablespoon plus 1 teaspoon Dijon mustard, divided
• 4 (6-ounce) chicken cutlets, pounded 1/4" thick
• 1/2 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper flakes
• 1 cup mint leaves
• 1/2 cup roasted, salted cashews
• 5 ounces ricotta salata, shaved with a vegetable peeler

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