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Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad

['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']

Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
Transfer cutlets to a platter. Serve with zucchini salad alongside.

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