Sauteed Chicken Cutlets with Mixed Baby Greens |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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This is a play on the classic Veal Cutlet Milanese-crisp veal cutlets topped with a fresh salad. Ingredients:
4 skinless, boneless chicken cutlets or breast halves (about 1 pound), flattened to 1/3 inch thick |
salt, to taste |
freshly ground pepper, to taste |
2/3 cup italian-seasoned breadcrumbs |
1/3 cup grated parmesan cheese |
1 large egg, beaten |
5 tablespoons extra-virgin olive oil, divided |
4 cups mixed baby greens |
2 tomatoes, chopped |
1/2 cup sliced cucumber |
2 tablespoons minced fresh basil, chives, or tarragon, or a combination |
1 tablespoon balsamic or red wine vinegar |
Directions:
1. Season chicken with salt and pepper. Combine breadcrumbs and Parmesan in a shallow bowl. Whisk egg in a separate shallow bowl. Dip chicken in egg, letting excess drip off. Coat both sides in crumb mixture.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 cutlets, and cook 2 minutes on each side or until cooked through. Repeat with 2 tablespoons oil and remaining 2 cutlets.
3. Toss baby greens with tomato, cucumber, and herbs. Whisk together remaining 1 tablespoon olive oil with vinegar, and season with salt and pepper. Toss salad with dressing. Serve cutlets topped with salad.
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