Name: Chicken Cutlets with Apple and Celery Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
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

Step 1Slice 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.

Step 2Heat 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.

Step 3In 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.

Chicken Cutlets with Apple and Celery Salad

Ingredients

Directions

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