1 egg, beaten
1 cup bread crumbs, Progressive Panko Crispy Italian Style
1 tablespoon grated Parmesan cheese
4 chicken breasts, cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt and pepper
4 cups salad greens
1 (15 oz.) can white beans, (cannellini), rinsed
1 cup tomatoes, grape, halved
Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat. Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat. Serve cutlets with salad mixture. Serve with lemon wedges.
4 Servings