Crispy Chicken Cutlets With Spicy Olive Gribiche

Ingredients

• For the gribiche:
• 2 large Eggland’s Best eggs, at room temperature
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 8 Castelvetrano olives, pitted and very finely chopped
• 3 to 4 jarred, whole Calabrian peppers (or 1½ tablespoons pickled jalapeños), drained and finely chopped
• 1 1/2 tablespoons capers, roughly chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the crispy chicken cutlets:
• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large Eggland’s Best eggs
• 2 1/2 cups panko bread crumbs
• Neutral oil, such as canola or grapeseed, for frying
• 1 lemon, cut into wedges, for serving
• Flaky sea salt, for garnishing (optional)

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