Breaded Chicken Cutlet with Salad and Sauce

Ingredients

• 2 medium chicken breast cutlets
• 1 cup breadcrumbs
• 1 large egg
• 2 cups shredded cabbage and carrot mix
• ¼ cup mayonnaise
• 1 tbsp mustard

Instructions

1. 1

   Pound the 2 chicken cutlets to an even 1/2 inch thickness. Set up a dredging station: 1 beaten egg in one shallow bowl and 1 cup breadcrumbs in another.

2. 2

   Dip each cutlet into the egg, letting excess drip off, then press into the breadcrumbs to coat both sides evenly. Heat a thin layer of oil in a large skillet over medium-high.

3. 3

   Cook the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. They should feel firm and the crust should be crispy. Transfer to a plate.

4. 4

   In a small bowl, whisk together 1/4 cup mayonnaise and 1 tbsp mustard. Add a splash of water if needed to make it drizzle-able.

5. 5

   Serve the cutlets with 2 cups of shredded cabbage and carrot mix on the side, drizzled with the sauce. Add a sprinkle of sesame seeds or fresh herbs if you have them.

Tools you’ll need

• meat mallet or heavy pan
• shallow bowls
• large skillet
• small bowl

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