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Prep Time20 minutes
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Cook Time10 minutes
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Serving2
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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.
Ingredients
Chicken Cutlet
Directions
The Caesar salad dressing recipe is on this site. Make a good salad with crisp romaine and buttered sourdough croutons.
Prepare the chicken breast. If you have a thick boneless skinless breast, slice it horizontally. Then put the breast inside a plastic bag, and pound it thin. You want it very thin, almost see-through but not quite.
Prepare three shallow bowls. One contains the seasoned flour, one has the beaten eggs and the third has the bread crumbs and grated cheese.
Heat a non-stick skillet over medium high heat. When it is hot, pour some neutral oil in the pan and let the oil get hot.
Coat the cutlets in flour, dip in eggs and then dredge in bread crumbs.
Pan fry the cutlets until golden brown on both sides, flipping at least once.
Serve the cutlets on top of the Caesar salad.
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