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

Georgia Downard
Recipe by MyRecipes May 2007

Gallery

Rick Lew; Styling: Vanessa McNeil Rocchio

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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