Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

For the Pan Fried Chicken Cutlets

• 2 boneless, skinless chicken breasts (16 oz)
• 2 large eggs or egg whites, beaten
• 1/2 cup + 2 TBSP seasoned breadcrumbs*, or gluten free crumbs
• 3 tablespoons grated Parmesan cheese
• kosher salt and fresh pepper
• 1 tablespoon butter
• 1 teaspoon olive oil

For the Platter

• 1 pint heirloom cherry tomatoes, halved
• 8 ounces fresh Bocconcini mozzarella halved
• 1/4 cup fresh basil leaves
• 6 cups mixed baby greens
• Balsamic Glaze or Simple Balsamic dressing, combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra)

For the chicken:

• Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.

• Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

• Season with 3/4 teaspoon salt and black pepper, to taste.

• Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.

• Dip cutlets in egg, then breadcrumbs.

• Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.

• When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

For the Platter (2 servings picture in photos above):

• Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.

• If making ahead, cover tight with plastic and keep chilled until ready to eat.

• Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.

• Serve with 1 tablespoon vinaigrette (not included in n.i.).

• Add extra veggies like avocado, cucumber, or red onion.
• Swap baby greens for arugula.
• If you’re a vegetarian, use tofu and slice into thin cutlets.
• Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can purchase or make at home.