Sautéed Chicken Cutlets with Mixed Baby Greens

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

Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings

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. 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.