Breaded Cutlet with Bell Pepper Salad

Ingredients

• 4 pieces thin-cut pork or chicken cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 2 medium bell peppers (mixed colors)
• 1 small red onion
• 2 cups lettuce
• 3 tbsp olive oil

Instructions

1. 1

   Set up three shallow dishes: one with the 0.5 cup flour, one with the 2 beaten eggs, and one with the 1 cup breadcrumbs. Season the flour with salt and pepper.

2. 2

   Dredge each cutlet in flour, then dip in egg, then coat with breadcrumbs, pressing gently to adhere. Set aside on a plate.

3. 3

   Heat 2 tbsp of the olive oil in a large skillet over medium-high. Cook the cutlets in a single batch (or in two batches if needed) until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate.

4. 4

   While the cutlets cook, slice the 2 bell peppers and 1 small red onion into thin strips. Toss with the 2 cups lettuce and the remaining 1 tbsp olive oil in a bowl. Season with salt and pepper.

5. 5

   Serve the hot cutlets with the bell pepper salad on the side. Add a squeeze of lemon or a splash of vinegar if you like.

Tools you’ll need

• Large skillet
• Shallow dishes (3)
• Cutting board
• Knife
• Mixing bowl

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