- Salt/pepper and saute two chicken cutlets until browned and cooked through.
- Meanwhile, in a bowl mix together fresh baby greens and any herbs you have available such as mint, chives, tarragon or basil.
- Drizzle greens with Dijon vinaigrette, or your favorite bottled dressing and toss well.
- Place cooked cutlets on a serving plate and drizzle with a little of the vinaigrette
- Top with baby greens and herb mixture
Chicken Cutlets Topped with Baby Greens and Vinaigrette…It’s What’s for Dinner.
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