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A heaping salad made up of crisp, crunchy and flavorful antipasti is served atop a breaded chicken cutlet.
If necessary, pound chicken cutlets to be ⅛ inch thick and season with salt and pepper. Line up 3 shallow bowls for the cutlet breading station. Add flour to one, eggs to one and combine breadcrumbs, spices and cheese in the last one. Season each with salt and pepper.
Dip the chicken in the flour, then the eggs and then the breading, pressing so the crumbs adhere.
Heat oil in large pan over medium to medium-high heat, about 1 cup. Cook 2 cutlets at a time and brown 2-3 minutes on each side, then drain on wire-rack lined pan.
For the dressing, add the dressing ingredients to a Mason jar and shake to combine.
For the salad, in a mixing bowl, combine lettuce with meats, cheese and vegetables, then toss to coat in dressing.
Serve cutlets topped with salad, spilling off to the side of the cutlet.