Pan Fried Chicken Cutlet on Salad

I love a good crisp Caeser salad with a lemony garlicky dressing.  Add a crisp crunchy chicken cutlet and you have a light dinner that completely satisfies.  This is fun to make, too.  Put that chicken breast inside a gallon sized plastic bag and pound away!  Try not to tear the breast but get it VERY thin.  Then pan fry the cutlet in a non-stick skillet over medium high heat (heat the pan first before you add the oil).  The golden bread crumbs make such a pretty dish!  Pour a crisp white wine to enjoy along side this elegant plating.

UPDATE:  AUGUST 1, 2026.  I made this chicken cutlet with lemon sauce.  A few notes about cooking the cutlet.  Heat a little vegetable oil and butter in a hot skillet.  The chicken fried up beautifully, cooked and moist on the inside, crunchy on the outside.  I used Vigo Italian bread crumbs (not panko) and added some grated cheese (the Sartori black package cheese).  I seasoned the flour with paprika and garlic powder.  And be sure to dry the chicken cutlet really well before you dip it in flour – that’s important!  The cutlet was so good it really didn’t need a sauce or anything else.  But it would be delicious on a salad… or maybe smothered in a red tomato sauce and topped with melty cheese!