Ingredients
4 boneless skinless chicken breasts
1/2 cup grated Parmesan
3 cloves garlic, minced
1 tsp dried oregano
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup panko breadcrumbs
2 tbsp olive oil
4 cups mixed greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
2 tbsp lemon juice
Salt and pepper to taste
Instructions
1. Pat chicken dry; season with salt and pepper.
2. Set up a breading station: flour, egg, and panko mixed with Parmesan, garlic, and oregano.
3. Dredge chicken in flour, dip in egg, then press into crumb mixture.
4. Heat oil in a pan; sear chicken 5-6 min per side until golden and cooked through.
5. Toss salad ingredients with lemon juice and salt/pepper.
6. Serve chicken cutlets with salad on the side.
Notes
Use fresh garlic for maximum aroma
Let chicken rest 5 minutes before slicing
Chill salad for 10 min for extra crispiness
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Pan-searing
- Cuisine: Mediterranean
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 chicken cutlet with salad
- Calories: 360
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg