Author Notes
I've been posting the dinners we cook at home together at the end of the day after a long day of work to show that busy working families can cook every night together...and cook healthy, fresh meals. This is my favorite 15-Minute Healthy Work-Night Meal and when we cook it together, it is even easier and more fun. —GirlCook
Ingredients
- Layered Panko Chicken
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4
Chicken or turkey cutlets, pounded to 1/4" thickness
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1
Egg, lightly beaten
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3/4 cup
Panko crumbs (wheat Panko is also great)
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Salt and Pepper to taste
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3 tablespoons
Extra virgin olive oil
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1 cup
Mesclunor spinach, fresh
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1
Tomato, diced
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1
Avocado, diced
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1 ounce
High-quality Roquefort or bleu cheese (you'll use less if you use a great quality cheese!)
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1/4 cup
Vinaigrette (see below)
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1/4 fresh lime
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Coarse salt (French Fleur de Sel is awesome here, very light and delicious)
- Vinaigrette: I love the combination of champagne vinegar and walnut oil but any vinaigrette will be great with this dish.
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3 tablespoons
Champage Vinegar
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1/4 cup
Walnut Oil
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Salt & Pepper to taste
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1/4 teaspoon
Dried parsley
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1/4 teaspoon
Dried oregano
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1/4 teaspoon
Honey
Directions
- Layered Panko Chicken
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1. Dip cutlets in the beaten egg and dredge in the Panko crumbs.
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2. Heat olive oil on medium flame in large non-stick skillet and add the cutlets, cook for 7 minutes on each side or until they reach 165 degrees. (Variation: these cutlets can be baked in an oven if you'd rather not saute them, they'll take a little longer--350 degrees for 20-30 minutes until they reach 165 degrees)
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3. Drain on paper towel lined plate when done
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4. Now layer the ingredients this way (or whatever you choose): Note: You can swap ingredients you have on hand. This combination is my favorite, it has so many wonderful tastes and textures: creamy, crunchy, salty, sweet, pungent, smooth...once you have it, you'll make it over and over:
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Turkey or chicken cutlet
Greens
Chopped tomato
Diced avocado
4-5 bits bleu cheese
Drizzle of vinaigrette to taste
Splash of lime
Sprinkle of coarse salt
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We served this with oranges and roasted almonds for dessert (come to think of it, this would be great sprinkled with some chopped almonds).
- Vinaigrette: I love the combination of champagne vinegar and walnut oil but any vinaigrette will be great with this dish.
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1. Put vinegar in small bowl and pour oil in slowly while whisking constantly which will emulsify the dressing. Whisk in remaining ingredients.
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