CUTLETS*****Chicken Paillards with Tapenade and Salad

By Unblond1

10 Points with breaded cutlets, 8 Points with plain
This is super, chicken is great. Not sure whether Dan loved the salad with the arugula, but he did eat it.

Ingredients

• SALAD:
• 8 oz. chicken paillards or cutlets
• 2 tbsp. flour
• 2 tbsp. egg substitute
• 1/4 cup panko
• 1 tbsp. EVOO
• 4 cups spinach/arugula blend or spring mix
• 8 cherry tomatoes, halved
• 2 tablespoons Tapenade Vinaigrette
• 1/2 oz. shaved Parmigiano Reggiano or Pecorino Romano
• salt and pepper to taste

Details

Servings 2

Preparation

Step 1

* Salt and pepper chicken, dredge in flour, dip in egg wash and coat with Panko and set aside in refrigerator to let the crust dry out (about 10 minutes).

* Heat a frying pan over medium-high heat with oil. Saute chicken for about 2 minutes per side, until done. Remove and drain well.

* Meanwhile, toss greens and tomatoes with tapenade dressing.

* To serve, put a paillard on the plate, top half with the greens, season with freshly ground black pepper and Maldon salt and shave parmigiano over. Serve with a wedge of lemon on the side.