Breaded Chicken Cutlets with Salad Fresca

This dish can be made in 9 minutes. I timed it when I made it for lunch today. Even better, every single ingredient is probably already in your refrigerator or pantry, and if not, is very easy to find. You could easily buy all ingredients needed for under $10! Quick and cheap? What are you waiting for? Stop making excuses for why you don't cook and go...cook! It's fun, I promise!

To make Breaded Chicken Cutlets with Salad Fresca, you need:

-2 boneless, skinless chicken breasts
-1 cup store-bought, Italian herb flavored breadcrumbs
-1 egg
-1 cup extra virgin olive oil
-1 large cucumber
-1 cup grape or cherry tomatoes
-1/2 small red onion (about 1/4-1/3 cup chopped)
-salt and pepper

To make the Salad Fresca, peel and chop the cucumber into 1/2 inch cubes. It is easiest to cut it length-wise first, then in half, then in quarters and finally, chopped. Next, cut each tomato in half and then in half again. Take your red onion and finely chop into little bits. Transfer cucumber, tomato and onion onto your serving dish (a large, deep plate does the trick) and spread out. Generously drizzle with olive oil and sprinkle with salt and black pepper. Set aside.

To make the Breaded Chicken Cutlets, begin by pouring about 1 cup of extra virgin olive oil into a large skillet. Turn heat on medium high heat. Next, crack the egg into a shallow bowl and pour the breadcrumbs into another. Take your chicken breast and dip into egg. Then, roll it in the breadcrumbs until fully coated. CAREFULLY, place cutlet into heated oil (the hot oil will splatter if you drop the cutlet in instead of placing it, which translates into very very hot oil potentially splashing on your skin. Not fun). Repeat process with second cutlet. After about 2 minutes, flip cutlets with a spatula. The cutlets should cook no more than 2 minutes on each side and will look browned and crispy when done.

When chicken is cooked, remove from skillet using the spatula and let any excess oil drip off into skillet for about 20 seconds. Serve immediately on the plate with salad fresca. Serves 2 (and hits the spot for a delicious light lunch!)