Fabulous Chicken Salad

I brined my chicken breasts before (see note below) but it is not necessary. I just think they are moister that way.

Dip chicken in flour, then beaten egg, then bread crumb mixture.

Saute in pan with 1 tablespoon melted butter and 1 tablespoon olive oil for 4-5 minutes on each side until chicken is cooked through and crispy. Keep warm in the oven while you make the next batch. (Clean pan in between and add butter and olive oil again.)

Whisk dressing together (lemon juice, olive oil, salt and pepper) while chicken is cooking.

Place cutlet on a plate. Add salad greens, some shaved parmesan, and a handful of craisins. Dress to your preference. (Dressing is quite light, so you will need more than you think.)

Brining: I use 1/4 cup salt and pour that into a 1-quart Ziploc bag filled with water. Mix together and then add the chicken. Leave in the refrigerator for 1 hour. Take out and dry chicken completely before dredging in the flour. (This step is important. If cutlets are not completely dry, breading will not stick.) It takes some extra work, but it’s worth it!