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
Ingredients
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8
leftover breaded chicken cutlets
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any
leftover baked eggplant slices
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handful
microgreens
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1/2 cup
sun-dried tomato slices
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6 tablespoons
extra-virgin olive oil
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2/1/2 tablespoons
balsamic vinegar
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2 teaspoons
Dijon mustard
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1 teaspoon
agave nectar or coconut sugar
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sea salt and black pepper
Directions
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Make vinaigrette: Whisk all ingredients together until emulsified.
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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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