Sautéed Chicken Cutlets with Mixed Baby Greens

Photo: Rick Lew; Styling: Vanessa McNeil Rocchio

This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.

Yield: Makes 4 servings
Recipe from MyRecipes

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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

Preparation

  1. 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. 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. 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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