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Ingredients

• 4 skinless, boneless chicken cutlets or breast halves (about 1 pound), flattened to 1/3 inch thick
• Salt, to taste
• Freshly ground pepper, to taste
• 2/3 cup Italian-seasoned breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 large egg, beaten
• 5 tablespoons extra-virgin olive oil, divided
• 4 cups mixed baby greens
• 2 tomatoes, chopped
• 1/2 cup sliced cucumber
• 2 tablespoons minced fresh basil, chives, or tarragon, or a combination
• 1 tablespoon balsamic or red wine vinegar

Description

This Is A Play On The Classic Veal Cutlet Milanese--crisp Veal Cutlets Topped With A Fresh Salad.

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