Breaded Cutlet with Bell Pepper Salad

Step 1

Set up three shallow dishes: one with the 0.5 cup flour, one with the 2 beaten eggs, and one with the 1 cup breadcrumbs. Season the flour with salt and pepper.

Step 2

Dredge each cutlet in flour, then dip in egg, then coat with breadcrumbs, pressing gently to adhere. Set aside on a plate.

Step 3

Heat 2 tbsp of the olive oil in a large skillet over medium-high. Cook the cutlets in a single batch (or in two batches if needed) until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate.

Step 4

While the cutlets cook, slice the 2 bell peppers and 1 small red onion into thin strips. Toss with the 2 cups lettuce and the remaining 1 tbsp olive oil in a bowl. Season with salt and pepper.

Step 5

Serve the hot cutlets with the bell pepper salad on the side. Add a squeeze of lemon or a splash of vinegar if you like.