Crispy Chicken Cutlets with Corn Salad

By Jahel

Real Simple Magazine

Ingredients

• 8 chicken cutlets (1-1/2 lb. total)
• Salt
• Pepper
• 2 eggs, beaten
• 2 c crushed corn flakes
• 5 T canola oil
• 1 c corn
• 1 pt. Cherry tomatoes
• 2 T olive oil
• 1 T lime juice
• 1 T chopped chives

Preparation

Step 1

Season cutlets with salt and pepper. Dip in eggs then in the cornflakes. Fry in batches in canola oil in a large nonstick skillet over medium heat until golden, 2 to 4 minutes per side. Tossed corn, tomatoes, olive oil, lime juice, chives and more salt and pepper and serve with the chicken.