Name: Chicken Cutlets Milanese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 lightly beaten eggs; 2 panko crumbs; canola oil; 6 skinless and boneless thin pounded chicken breasts; salt and pepper, use as per your preference; 1 bunch of rinsed, dried, and trimmed arugula; 1 bunch of fresh mixed herbs, cleaned and dried; 2-3 tablespoons lime juice; 4 tablespoons olive oil; 1 peeled and thinly sliced red onion; 1 cup of grape tomatoes; 2 tablespoons cannaoil; 6 tablespoons crumbled goat cheese; 1 lime cut in slices

Instructions

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Place thinly pounded chicken breasts on a work surface, and sprinkle with salt & pepper.
Place breadcrumbs & whisked eggs, into two separate bowls. First, dip the chicken breasts in egg, and then in the crumbs. Make sure they are well coated. Gently shake off excess bread crumbs.
Pour oil into a skillet & preheat - it should be at least ¼ inch above the bottom of the pan. When oil is warm/hot, add 1 or 2 cutlets.
Note: Do not overcrowd the pan.
Pan fry for 4 - 6 min, or until golden brown, and then turn cutlets to cook the other side. Repeat with remaining chicken breasts.
Place on cooling racks over baking sheets covered with a clean, dry dish towel, or paper towels, to absorb excess oil.
Tip: The racks help keep the cutlets crispy.
Combine herbs, arugula, tomatoes & onions, in a medium-sized mixing bowl & toss to evenly distribute ingredients.
Whisk infused cannabis-oil with olive oil, salt, pepper & lime juice.
Divide salad into serving bowls, and place one cutlet on top. Drizzle with dressing, add chunks of goat cheese & serve with a slice of lime.

Chicken Cutlets Milanese