Easy Schnitzel Chicken
Tomato-Cucumber Salad
Ingredients
- 2 Tbsp all-purpose flour
- 1 large egg, lightly beaten
- ¾ cup panko breadcrumbs
- ¾ lb chicken cutlets
- 2 Tbsp olive oil
- 1 lemon, cut into wedges
Instructions
- Place flour, egg, and panko each in separate dishes.
- Lightly sprinkle chicken with salt and pepper; dredge chicken in flour, then egg, and then in panko.
- Heat oil in large skillet over medium heat.
- Add chicken; cook 3 to 4 minutes per side or until done.
- Serve with lemon wedges.
Side Dish Ingredients
- 1 large tomato, cut into wedges
- 1 cucumber, cut into 1-inch chunks
- 2 Tbsp balsamic vinaigrette
Side Dish Instructions
- Place tomato and cucumber in a serving bowl.
- Pour dressing over salad, tossing to coat.
- Season with salt and pepper to taste.
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