Crispy Chicken Cutlets With Romaine Salad Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine breadcrumbs, Parmesan cheese, salt, and pepper.
• STEP 2.Dip each chicken cutlet into beaten eggs, then coat with breadcrumb mixture.
• STEP 3.Heat oil in a large skillet over medium heat. Cook chicken cutlets until golden brown and cooked through, about 4-5 minutes per side.
• STEP 4.In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 5.Add romaine lettuce to the bowl and toss to coat with the dressing.
• STEP 6.Divide the romaine salad among plates and top with cherry tomatoes and shaved Parmesan cheese.
• STEP 7.Serve the crispy chicken cutlets alongside the romaine salad.

Cooking Tips

• Make sure to pound the chicken cutlets to an even thickness before coating them.
• For extra crispy chicken cutlets, you can double coat them by dipping them in the beaten eggs and breadcrumb mixture twice.
• Feel free to add other vegetables or toppings to the romaine salad, such as cucumbers, croutons, or grilled onions.

Storage and Serving

• Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• The romaine salad is best served immediately after tossing with the dressing.
• To serve as a complete meal, you can add some cooked grains or a side of roasted vegetables.