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
leftover breaded chicken cutlets
leftover baked eggplant slices
cup sun-dried tomato slices
tablespoons extra-virgin olive oil
tablespoons balsamic vinegar
teaspoons Dijon mustard
teaspoon agave nectar or coconut sugar
sea salt and black pepper
- Make vinaigrette: Whisk all ingredients together until emulsified.
- 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!