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Instructions |
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In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
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Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
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On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
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In 12 inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.
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Suggestions |
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Panko is the Japanese word for bread crumbs. Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the cr
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Originally Submitted
9/4/2011
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