Simple fried chicken served on greens with a light lemon dressing. This whole meal comes together in 20 minutes and feels light and fresh.
Yield: 2
Chicken Cutlets With Lemon And Greens
Ingredients
- 2 boneless, skinless chicken thighs
- Salt and pepper, to taste
- Grated rind and juice of 1 lemon
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 3 cups canola oil, for frying
- 2 tsp olive oil
- 1 tsp sugar
- 2 cups fresh green (romaine, arugula, spinach, etc.)
Instructions
- Season the chicken thighs with salt and pepper. Place flour, beaten egg, and breadcrumbs onto separate plates. Then coat each thigh with flour, then egg, then bread crumbs.
- In a straight sided skillet over medium high heat, when the oil is shimmering add the chicken thighs and cook for 3 minutes per side. Or until chicken reaches 165 degrees internally.
Whisk together lemon juice, olive oil, and sugar and season with salt and pepper. Toss the greens with the dressing, then slice the fried chicken thighs and place on top. Scatter lemon rind over the chicken and serve immediately.
