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SERVES:
2

INGREDIENTS:

• 2 boneless, skinless chicken breasts


• Approx. 1/2 cup all-purpose flour


• 1 large egg, beaten with 2 Tbs water


• Approx. 1/2 cup each dried breadcrumbs and grated Parmesan cheese combined


• Olive oil for sauteing

Salad greens for 2

• 1/4 cup thinly sliced red onion


• 1/2 cup sliced grape tomatoes


• 1 cup sliced ripe avocado


• Olive oil and lemon juice to taste


• Grated Parmesan cheese to taste

PROCEDURE:

Put the salad greens into a mixing bowl and add the thinly sliced red onion, sliced grape tomatoes and sliced ripe avocado, squeeze a little fresh lemon juice into that, add a little olive oil and add some grated Parmesan cheese if you like and toss everything together.

Once the salad is good to go, use a meat hammer or a rolling pin to pound the boneless, skinless chicken breasts between 2 sheets of plastic wrap until they're 1/2-inch or less thick.

Set up a dredging station with a little all-purpose flour in one bowl, a beaten egg in another and use another bowl to combine equal amounts of dried breadcrumbs and finely grated Parmesan cheese and then dredge the chicken first in the flour, then the beaten egg and finally in the breadcrumb mixture and place it on a clean plate.

Saute the chicken in a large, nonstick pan on medium to medium high heat in a splash of olive oil.

Stay with the cutlets and, once the first sides are a nice golden brown, carefully flip them over, turn the heat down a bit and finish cooking them through on the second side.

Once the chicken is cooked through, but not dried out, serve it on a plate with some of the salad right on top!

HINTS:

This recipe is easy to double but you might need to cook the chicken in batches or use two pans at the same time.