Chicken cutlet Recipe
with mixed green salad, lemon vinaigrette, parm
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Ingredients
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Chicken Cutlet and Salad
Method
Preparation and Cooking
Prepare the Chicken Cutlet
2. Set up a breading station: In one shallow dish, place flour mixed with salt and pepper. In the second dish, beat eggs. In a third dish, mix bread crumbs with grated Parmesan cheese.
Bread the Chicken
3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Cook the Chicken
4. Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Prepare the Salad
5. In a large bowl, combine mixed greens, cherry tomatoes, and cucumber slices.
Make the Lemon Vinaigrette
6. In a small bowl, whisk together lemon juice, olive oil (to taste), salt, and pepper. Pour over the salad and toss to combine.
Serve
7. Plate the crispy chicken cutlets alongside the mixed green salad. Enjoy!
