ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Chicken Cutlets with Mixed Baby Greens

Photo: Rick Lew; Styling: Vanessa McNeil Rocchio
Prep time 15 mins
Cook time 8 mins
Yield Makes 4 servings
This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.


  • 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

How to Make It

  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.