Total Calories: 310
1 Place the chicken cutlets between two sheets of plastic wrap. Gently pound the cutlets to a 1/4-inch thickness.
2 In a medium bowl, beat the eggs with the cheese, parsley, and salt and pepper to taste. Beat in enough flour to make a smooth paste just thick enough to coat the chicken. Line a plate or tray with paper towels.
3 In a large skillet over medium heat, heat the 1/4 cup of olive oil until a drop of the egg mixture sizzles when added.
4 Dip the cutlets in the egg mixture until well coated. Place just enough of the cutlets in the pan to fit comfortably in a single layer. Cook until browned, about 4 minutes. Turn the chicken with tongs and brown the other side, about 3 minutes more. Drain on the paper towels. Transfer to a plate, cover with foil, and keep warm. Cook the remaining cutlets in the same way.
5 In a large bowl, whisk the 2 tablespoons olive oil, the vinegar, and salt and pepper to taste. Add the salad ingredients and toss well.
6 Top the cutlets with the salad and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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