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    • #271747

      1 large egg, beaten
      1 cup Progresso Panko Crispy Bread Crumbs, Italian Style
      1 Tbsp grated Parmesan
      4 chicken cutlets
      3 olive oil
      2 lemon juice 1⁄4 tsp each salt and pepper
      4 cups salad greens
      1 can (15 oz) cannellini beans, rinsed
      1 cup halved grape tomatoes
      1⁄2 cup sliced onion
      Serve with: lemon wedges

      PREPARATION
      1. Put egg in a shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat.

      2. Heat 1 of the oil in a large nonstick skillet. cutlets and cook 5 minutes, turning once, until golden
      and cooked through. Remove.

      3. Whisk remaining 2 Tbsp olive oil, the lemon juice,
      salt and pepper in a medium bowl. remaining ingredients and toss to mix and coat.

      4. Serve cutlets topped with salad mixture. with lemon wedges.

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