Italian Chicken Cutlets and Arugula Salad

This is an awesome quick and simple weekday meal. Easy to expand for a crowd too.

2 Boneless Skinless Chicken Breasts

2 Eggs

Breadcrumbs

Flour

Shredded Parmesan Cheese

Salt and Pepper

Olive Oil

Balsamic Vinegar

Dijon Mustard

Packet of Splenda

Baby Arugala

Put the chicken in a big plastic bag or wrap in plastic wrap and pound it thin with your fists/pan/whatever’s handy

Crack the 2 eggs into a bowl. Pour about a cup of breadcrumbs and a couple handfuls of parmesan onto a plate and set them up side by side.

Rub some flour on both sides of the chicken cutlets, then dip them in the egg, then dredge them in the breadcrumb/cheese mixture.

Heat up some olive oil in a pan and fry the chicken until it’s nice and brown and cooked through. About 4-5 minutes a side.

While the chicken is cooking, make the salad. mix 2 parts oil, 1 or so parts vinegar, a spoonful of Dijon and half a packet of Splenda and toss with the arugula.

Plate and serve!