2 servings


1 large boneless, skinless chicken breast
¼ cup heavy cream
½ cup flour
1 cup plain panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Salt and black pepper to taste
3 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cups Italian mixed lettuce, shredded
¼ of a small red onion, thinly sliced
2 medium tomatoes, each sliced into 4 slices
8 slices of fresh mozzarella
Italian assorted olives
Salt and black pepper to taste


Cut the chicken breast in half lengthwise. Place between pieces of plastic wrap and pound to about 1⁄4-inch thickness.

Place flour in a shallow dish. Cream in a second dish and breadcrumbs in a third dish. Add salt and pepper to each dish.

Dredge chicken in flour, shaking off excess, dip in cream, then dredge in panko; pat lightly.

Transfer to a plate for 15 minutes to set the coating.
Slice each tomato into 4 slices and place on paper towels. Sprinkle with salt and let sit for 20 minutes.

Heat 3 tablespoons oil in a large skillet over medium-high heat until hot. Add the cutlets and cook 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. Transfer to a paper-lined plate and sprinkle each cutlet with grated cheese.


For the salad

In a medium bowl combine the olive oil, lemon juice, and salt and pepper to taste. Add the onion and lettuce, toss well/Spread the salad evenly over the two dinner plates. Arrange the tomato and mozzarella slices over one half of the plate and the cooked chicken cutlery on the other sice. Scatter some olives on the plate. Serve with sliced Italian bread.