Crispy Italian Chicken Salad

Last week my doctor told me I had to slow down and reduce my activities in order to keep baby in a few more weeks.  I am not on bed rest, but I have to slow things down a bit which means no more walking the boys to school and no more lifting.  I am listening to my body and resting throughout the day as needed and have now made it to 34 weeks.  We are feeling good about this progress and will continue to rest and pray and thank God for his blessings for our growing family.  
​

After an entire 3-day weekend of restaurants and take-out, we really needed a light home-cooked meal.  And I needed an easy meal that I could throw together quickly without much effort.  I planned on making a modified version of my balsamic grilled chicken, strawberry and feta salad.  Modified because we still have to buy a new grill after our recent move so I was going to cook the chicken in the skillet.  Then I decided to go a more savory route and make crispy Italian chicken instead.  
​

I used the same idea to bread and fry the chicken cutlets as when I have made Italian Chicken strips. This is so simple you really don't even need a recipe.    
​

Crispy Italian Chicken Salad: Serves 4

Chicken Ingredients:
4 Chicken breast cutlets (these are thinner than regular boneless chicken breasts)
flour
rich milk or cream
Italian flavored panko crumbs
salt and/or pepper
olive or coconut oil or a mix of both

Directions:
1.  Make three bowls for dipping the chicken before cooking.  In the first bowl mix some flour with a little salt and/or pepper.  In the second bowl pour in some milk or cream (about a cup).  Put some Italian flavored panko crumbs in the third bowl.  

2.  Heat about 1/4 inch of olive oil or coconut oil (I mix both) in a skillet (I use my trusty old iron skillet.) at medium heat.  Dip each chicken strip first into the flour mixture, then into the milk, then into the panko crumbs.  Place in the hot oil and fry until golden brown on each side.  The chicken will take a few minutes to cook on each side, but cutlets cook faster than thicker breasts.  You can test the chicken with a meat thermometer if you have trouble knowing when it is done.  When you cut through the meat it should be white when cooked through.

Salad ingredients:
1 large head red leaf lettuce, torn into pieces
1 (8 oz.) ball fresh mozzarella, cut up
2 tomatoes, chunked
Balsamic vinegar glaze or your favorite salad dressing

Layer salad ingredients topping each salad with sliced crispy Italian chicken.  Enjoy this simple and delicious meal.   
​

Yum

Linking up at Friendship Friday, Share the Wealth, Create with Joy