Serves: 4
Total Calories: 310

1 1/4 pounds thin-sliced chicken cutlets
2 large eggs
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1 to 2 tablespoon all-purpose flour
1/4 cup olive oil

SALAD
2 tablespoons extra-virgin olive oil
1 to 2 tablespoon balsamic vinegar
salt and freshly ground black pepper
4 cups mixed salad greens, torns into bite-size pieces
1/4 cup thinly sliced red onion
1 medium ripe tomato, diced

1 Place the chicken cutlets between two sheets of plastic wrap. Gently pound the cutlets to a 1/4-inch thickness.

2 In a medium bowl, beat the eggs with the cheese, parsley, and salt and pepper to taste. Beat in enough flour to make a smooth paste just thick enough to coat the chicken. Line a plate or tray with paper towels.

3 In a large skillet over medium heat, heat the 1/4 cup of olive oil until a drop of the egg mixture sizzles when added.

4 Dip the cutlets in the egg mixture until well coated. Place just enough of the cutlets in the pan to fit comfortably in a single layer. Cook until browned, about 4 minutes. Turn the chicken with tongs and brown the other side, about 3 minutes more. Drain on the paper towels. Transfer to a plate, cover with foil, and keep warm. Cook the remaining cutlets in the same way.

5 In a large bowl, whisk the 2 tablespoons olive oil, the vinegar, and salt and pepper to taste. Add the salad ingredients and toss well.

6 Top the cutlets with the salad and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 206

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