SkinnyTaste 4 Servings 35 minutes


For the Pan Fried Chicken Cutlets:

  • 2 boneless (skinless chicken breasts (16 oz.))
  • 2 large eggs or egg whites, beaten
  • ½ cup + 2 tablespoons seasoned breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • Kosher salt and fresh pepper
  • 1 tablespoon butter
  • 1 teaspoon olive oil

For the Platter:

  • 1 Pint heirloom cherry tomatoes, halved
  • 8 ounces fresh bocconcini mozzarella, halved
  • ¼ cup fresh basil leaves
  • 6 cups mixed baby greens
  • Balsamic glaze or simple balsamic dressing (combine equal parts balsamic and extra virgin olive oil with salt to taste)


For the Chicken

  • Cut chicken breasts in half horizontally so you end up with 4 think pieces of chicken.
  • Working with 1 piece of chicken at a time, pound chicken until ¼-inch thick. Set aside and repeat with the remaining 3 pieces.
  • Season with ¾ teaspoon salt and black pepper, to taste
  • Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.
  • Dip cutlets in egg, then breadcrumbs.
  • Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.
  • When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

For the Platter

  • Slice the chicken cutlets. Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all around.
  • If making ahead, cover tight with plastic and keep chilled until ready to eat.
  • Or plate them individually if not making a platter, 1 piece chicken, 2 oz. cheese and divide the salad.
  • Serve with 1 tablespoon vinaigrette (not included)

Note: Add extra veggies like avocado, cucumber, or red onion. If you’re a vegetarian, use tofu and slice into thin cutlets.