Sautéed Chicken Cutlets With Mixed Baby Greens

  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.

skinless, salt, freshly ground pepper, italianseasoned breadcrumbs, parmesan cheese, egg, extravirgin olive oil, mixed baby greens, tomatoes, cucumber, fresh basil, balsamic

Taken from www.myrecipes.com/recipe/sauted-chicken-cutlets-with-mixed-baby-greens (may not work)

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