Chicken Cutlets with Apple and Celery Salad

By Cottontop

Ingredients

• 4 boneless
• Kosher salt and black pepper
• 3/4 c. panko bread crumbs
• 3 tbsp. olive oil
• 1/4 c. lowfat sour cream
• 1 tsp. Dijon mustard
• 1 tbsp. fresh lemon juice
• 2 stalk celery
• 1 Granny Smith apple
• 1 tbsp. Chopped chives

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from womansday.com

Preparation

Step 1

Slice the chicken breasts in half horizontally to create 8 small chicken cutlets. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and coat in the bread crumbs, pressing gently to help them adhere.
Heat 2 Tbsp of the oil in a large skillet over medium-high heat. In two batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if necessary. Transfer the chicken to plates.

In a large bowl, whisk together the sour cream, mustard, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Add the celery and apple and toss to combine; fold in the chives. Serve with the chicken.