A lemony arugula and Brussels sprouts salad offsets the juicy cutlets, bringing a welcome texture to the plate.
For a kid-friendly version, serve the cutlets cut into strips with ketchup for dipping.
Or, layer them into a chicken sandwich.
Photo: Caitlin Bensel
This recipe was developed by Anna Theoktisto.
total)
3tablespoonsolive oil, divided
3cupsbaby arugula (about 3 oz.)
Lightly beat eggs in a shallow bowl.
Dip cutlets in beaten egg, allowing excess to drip off.
Dredge in flour mixture, pressing to adhere.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
Wipe skillet clean and repeat with 1 tablespoon oil and remaining cutlets.
2,000 calories a day is used for general nutrition advice.
