Balsamic Chicken Cutlets

September 21, 2014
0 Ratings
  • Serves 4
Author Notes

This is my favorite way to use up leftover chicken cutlets. Leftover eggplant and sun-dried tomatoes really can change last night's dinner into a great lunch today. And really, who doesn't make too many cutlets for dinner…. —There's A Cook In My Kitchen

What You'll Need
  • 8 leftover breaded chicken cutlets
  • any leftover baked eggplant slices
  • handful microgreens
  • 1/2 cup sun-dried tomato slices
  • 6 tablespoons extra-virgin olive oil
  • 2/1/2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon agave nectar or coconut sugar
  • sea salt and black pepper
  1. Make vinaigrette: Whisk all ingredients together until emulsified.
  2. To assemble chicken: Place one chicken cutlet on each plate. Top with eggplant slices, micro-greens and sun-dried tomatoes. Cover each with another cutlet. Garnish with some more greens and tomatoes. Drizzle vinaigrette on top and all around. Enjoy!

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