Purchase a package of thin chicken cutlets. In a bowl, beat two eggs with salt and pepper. In another bowl, place 2 cups Panko breadcrumbs. Dredge the chicken in the egg mixture, then coat on both sides with crumbs.
In a large skillet, over medium heat, in 5 Tbsp of olive oil, brown the chicken on both side - about 4 minutes per side.
For the salad:
Peel a zucchini, then using your peeler, peel the rest of it into slices. In a bowl, add the zucchini, 1/4 of a red onion sliced, 1 cup halved cherry tomatoes, and 1 T each of apple cider vinegar and olive oil, then salt and pepper.
Serve the chicken atop the salad - the combo will set your mouth to singing...seriously.
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