Chicken Cutlets with Baby Greens Salad

From My Carolina Kitchen

4 boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper to taste

2 cups fresh Italian bread crumbs

1 cup all-purpose flour

4 tablespoons chopped fresh Italian parsley

3 tablespoons or more Italian extra-virgin olive oil

2 beaten eggs

Shavings of Parmigiano-Reggiano cheese, optional

Preheat oven to 400 F. Pound chicken breasts between sheets of plastic wrap to a thickness of 1/4" using mallet. Season chicken breasts with salt and pepper. Combine crumbs, flour and parsley in a bag and shake well. Put chicken through the egg wash and then coat thoroughly with the crumb/flour mixture.

In a large, heavy oven-proof skillet heat the oil until it is hot. Add chicken pieces, skinned side down, and cook until beginning to brown, 1 – 2 minutes on each side. Do not crowd the chicken. If your skillet is not large enough, use two or prepare in batches. Place skillet in oven and bake 10 minutes, until chicken is golden brown on underside. Remove skillet and turn pieces with tongs. Return to the oven and cook about 10 minutes more or until chicken is done. If chicken begins to stick, add more olive oil. Remove chicken from oven and top with mixed baby salad greens dressed with lemon vinaigrette. Top with cheese shavings if using. Serves 4.

Baby Salad Greens with Lemon Vinaigrette Dressing

Baby salad greens for four, washed and spun dry

2 tablespoons freshly squeezed lemon juice

6 tablespoons Italian extra virgin olive oil

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper to taste

Combine lemon juice, olive oil and mustard in a screw top jar and shake well to combine. Toss salad with vinaigrette and season to taste with sea salt and freshly ground black pepper.

Inspired by The Barefoot Contessa