Crispy Chicken Cutlets with Pan Sauce
Chopped Salad with Figs and Pomegranate Vinaigrette
Ingredients
- 2 large eggs
- 1½ cups panko breadcrumbs
- 6 chicken cutlets (about 2 lb)
- ½ tsp kosher salt
- ¼ tsp pepper
- ¼ cup olive oil
- 2 Tbsp butter
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh thyme
Instructions
- Whisk eggs in a shallow dish; place panko in a second shallow dish.
- Sprinkle chicken with salt and pepper. Dip in eggs, letting excess drip off; dredge in panko.
- Cook chicken, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until golden brown and done. Remove from skillet.
- Melt butter in skillet; add lemon juice and thyme. Cook 1 to 2 minutes, stirring constantly to loosen browned bits from pan. Drizzle butter mixture over chicken.
Side Dish Ingredients
- ¼ cup coarsely chopped walnuts
- 2 (7.7-oz) pkg pomegranate chopped salad kit (such as Dole)
- 1 lb small figs, stemmed and halved
- ¼ cup crumbled goat cheese
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 4 minutes or until fragrant.
- Combine salad kit ingredients. Add nuts and figs; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
203
|
588
|
| Fat (g) | 18 | 11 | 29 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 16 | 27 | 43 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 307 | 169 | 476 |
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