Panko Chicken Milanese With Salad

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Total Time
16mins
Prep
10 mins
Cook
6 mins

Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs.

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Ingredients

Nutrition

Directions

  1. Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
  2. Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
  3. In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
  4. Serve cutlets topped with salad mixture and garnish with lemon wedges.