Chicken Milanese Topped with Crunchy Salad

• 2 whole Large Chicken Breast Cutlets, Pounded Thin
• 1 whole Egg, Beaten
• 1/2 cups Seasoned Breadcrumbs For Coating (or More As Needed)
• 2 Tablespoons Canola Oil For Frying (or More As Needed)
• 1 cup Assorted Salad Greens
• 1/4 whole Red Onion, Sliced
• 1/4 cups Shredded Carrots
• 1/2 cups Cherry Tomatoes, Halved
• 1/4 cups Grated Parmesan Cheese
• 2 Tablespoons Olive Oil
• 2 teaspoons Lemon Juice
• 1/2 teaspoons Mustard
• 1 teaspoon Mayonnaise
• Salt And Pepper, to taste

1. Dip each chicken cutlet into the beaten egg and then into the seasoned breadcrumbs.
2. Make sure its completely coated.
3. Heat the canola oil in a large skillet and fry the chicken on medium high heat until golden brown on both sides.
4. Cook time will vary based on the thickness of the chicken but since you pounded it thin, should be less than 5 minutes per side.
5. Combine all the salad ingredients in a bowl.
6. In a separate bowl, add all the dressing ingredients and whisk together until fully combined.
7. Season to taste then toss it with the salad.
8. Top each chicken cutlet with half the salad.

chicken, egg, coating, canola oil for, salad greens, red onion, carrots, cherry tomatoes, parmesan cheese, olive oil, lemon juice, mustard, mayonnaise, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-milanese-topped-with-crunchy-salad/ (may not work)