Cutlets Romano with Arugula Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare Arugula Salad: In large bowl, with wire whisk or fork, mix lemon juice, olive oil, sugar, salt, and black pepper. Add red peppers and toss to coat: place arugula on top and set salad aside. 2. Prepare Chicken Cutlets: On waxed paper, combine bread crumbs, Romano cheese, salt, and pepper. In pie plate, beat egg with fork. Dip chicken cutlets into egg, then into crumb mixture to coat both sides. 3. In nonstick 12-inch skillet, heat 1½ teaspoons oil over medium-high heat until hot. Add half of cutlets and cook about 2 minutes per side or just until chicken loses its pink color inside and is golden brown outside. Repeat with remaining oil and cutlets. 4. To serve, toss Arugula Salad and spoon onto 4 dinner plates. Arrange cutlets on top of salad. Serve with lemon wedges.