Serves 4.

Note: Panko bread crumbs are light and flaky; regular dry bread crumbs could be substituted. Chicken cutlets are boneless, skinless sections of the chicken breast that have been tenderized by pounding on them a bit with a meat mallet. From "The Woman's Day Everyday Cookbook," by the editors of Woman's Day magazine.

• 1 egg

• 1 c. panko bread crumbs, Italian style

• 1 tbsp. grated Parmesan

• 4 chicken cutlets

• 3 tbsp. olive oil, divided

• 2 tbsp. lemon juice

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 4 c. salad greens

• 1 (15-oz.) can cannellini beans, rinsed

• 1 c. halved grape tomatoes

• 1/2 c. sliced onion

• Lemon wedges, for garnish


Crack egg into shallow bowl and lightly beat. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat.

Heat 1 tablespoon oil in large, nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove.

Whisk remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a medium bowl. Add salad greens, beans, tomatoes and onion; toss to mix.

Serve cutlets topped with salad mixture. Garnish with lemon wedges.