Breaded Chicken Cutlets with Simple Green Salad

Instructions

1. 1

   Pound the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound them to an even 1/2-inch thickness. Cut each breast in half crosswise to create 8 cutlets.

2. 2

   Set up the breading station: Prepare three shallow dishes. In the first, place the flour. In the second, beat the eggs. In the third, combine the breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, coat it thoroughly in the breadcrumb mixture, pressing gently to adhere.

4. 4

   Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place 3-4 cutlets in the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets.

5. 5

   Prepare the salad: In a large bowl, combine the mixed greens, sliced cucumber, and sliced red onion.

6. 6

   Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of sugar. Season with salt and pepper to taste.

7. 7

   Serve: Drizzle the dressing over the salad and toss gently to coat. Serve the warm breaded chicken cutlets immediately with the simple green salad on the side.