Breaded Chicken Cutlet with Salad and Sauce

Step 1

Pound the 2 chicken cutlets to an even 1/2 inch thickness. Set up a dredging station: 1 beaten egg in one shallow bowl and 1 cup breadcrumbs in another.

Step 2

Dip each cutlet into the egg, letting excess drip off, then press into the breadcrumbs to coat both sides evenly. Heat a thin layer of oil in a large skillet over medium-high.

Step 3

Cook the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. They should feel firm and the crust should be crispy. Transfer to a plate.

Step 4

In a small bowl, whisk together 1/4 cup mayonnaise and 1 tbsp mustard. Add a splash of water if needed to make it drizzle-able.

Step 5

Serve the cutlets with 2 cups of shredded cabbage and carrot mix on the side, drizzled with the sauce. Add a sprinkle of sesame seeds or fresh herbs if you have them.