Ingredients
2 chicken breasts, cut in half and pounded
¼ cup flour
2 eggs, beaten
½ cup panko
2 Tbsp grated Parmesan cheese
Salt (or garlic salt)
Paprika
Pepper
1 Tbsp olive oil
Cooking spray
Salad options: arugula and or spinach, cherry tomatoes, sliced onions, cucumbers, olives, parmesan cheese – use your imagination!
Dressing – any balsamic will do. My recipe is equal parts of lemon balsamic vinegar and olive oil with a crush garlic clove and a pinch of salt and pepper. Shake it up in a jar.
Directions
Heat a nonstick skillet over medium high heat.
Preheat oven to 350 degrees.
Spray skillet with cooking spray and add oil.
Put flour on one plate, and panko mixed with seasonings and cheese on another.
Dip both sides of each chicken piece in flour, then egg, then panko.
Add to skillet and sauté on each side 2 to 3 minutes until lightly browned.
Remove chicken to a baking sheet and bake 10 to 12 minutes while assembling the salad.
Add salad greens and other ingredients to individual serving plates.
Mix in salad dressing and top with warm chicken.
Enjoy!