Breaded And Fried Chicken Cutlet With Salad Recipe

Prepare the Chicken Cutlet

1. Begin by trimming any excess fat from the chicken breast and cutting it into thin cutlets. If necessary, pound the cutlets between sheets of plastic wrap to an even thickness to ensure even cooking. 2. Prepare three shallow dishes for the breading process - one with flour, one with a beaten egg, and one with breadcrumbs. Season each with a pinch of salt and pepper. 3. Dredge each chicken cutlet in flour, shaking off any excess, then dip into the beaten egg, and finally coat evenly with breadcrumbs. 4. Heat cooking oil in a heavy skillet or frying pan over medium heat. Once hot, add the breaded chicken cutlets and fry until golden brown and cooked through, about 3-4 minutes per side. Remove from pan and drain on paper towels.

Assemble the Salad

1. While the chicken is cooking, prepare the salad. In a large bowl, combine arugula, shredded carrot, and halved cherry tomatoes. 2. Toss the salad lightly with your choice of dressing or simply a squeeze of lemon juice, salt, and pepper for seasoning. 3. Place a generous serving of salad on a plate and top with a freshly fried chicken cutlet.