10 10
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
15 minutes
1 LARGE EGG, BEATEN
1 CUP PROGRESSO PANKO CRISPY BREAD CRUMBS, ITALIAN STYLE
1 TBSP GRATED PARMESAN
4 CHICKEN CUTLETS
3 TBSP OLIVE OIL
2 TBSP LEMON JUICE
¼ TSP EACH SALT AND PEPPER
4 CUPS SALAD GREENS
1 CAN (15 OZ) CANNELLINI BEANS, RINSED
1 CUP HALVED GRAPE TOMATOES
½ CUP SLICED ONION
GARNISH: LEMON WEDGES
Put egg in a shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat.
Heat 1 Tbsp of the oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove.
Whisk remaining 2 Tbsp olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat.
Serve cutlets topped with salad mixture. Garnish with lemon wedges.
Italian bread, steamed green beans
CALORIES 418 TOTAL FAT 17G SATURATED FAT 3G CHOLESTEROL 101MG SODIUM 592MG
TOTAL CARBOHYDRATES 39G DIETARY FIBER 5G PROTEIN 26G
