Photo: Rick Lew; Styling: Vanessa McNeil Rocchio
Prep Time
15 Mins
Cook Time
8 Mins
Makes 4 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews