Tuscan Lemon Chicken

Tuscan Lemon Chicken
TheBadWitch/
Deliciously Organic by Carrie Vitt

Cutlets
1 1/2 cups whole wheat flour 3 eggs 4 skinless, boneless chicken breasts, pounded to 1 inch thickness
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Salad
2 tablespoons lemon juice 1 teaspoon Dijon mustard
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
5 ounces baby greens
1 cup cherry or grape tomatoes, halved
1 lemon, cut into wedges

1. Preheat oven to 300F and adjust rack to middle position.

2. To make the cutlets, put flour in a shallow pie plate or bowl. in a medium bowl, lightly beat eggs. Season both sides of each chicken breast with salt and pepper. Heat oil in a large skillet over medium heat. Dip a chicken breast in flour, then eggs, and immediately place into the hot pan. Repeat with remaining chicken pieces. Pan-fry each about 6 minutes, turning once halfway through to get each side golden and crisp.

3. Place a cooling rack on top of a large cookie sheet, lay chicken pieces on rack, and place in oven; bake 7 minutes. the chicken is cooked through when an instant-read thermometer inserted in the thickest part of the breast reads 160F.

4. To make the dressing, combine lemon juice, mustard, salt and pepper in a small bowl. Slowly pour in oil, whisking constantly to thoroughly combine ingredients. Put lettuce and tomatoes in a large salad bowl and toss with dressing.

5. To serve, place a chicken breast on each of 4 plates. Squeeze a lemon quarter over each breast and top with a healthy serving of salad.