Crispy Chicken Cutlets With Carrot and Kale Salad
Yes, chicken cutlets are familiar, but this recipe creates golden, crusty, and tender results every time. Plus, the torn lacinato kale and shaved carrot salad adds a modern edge to the crowd-pleasing cutlet. You can prep the salad a day ahead of time: wash, de-stem, and tear the kale. To shave the carrots into ribbons, thoroughly wash and scrub them. Then, using a Y-shaped peeler, shave off thin ribbons of carrot. You can store the ribbons in a bowl of cold water in the refrigerator for up to a day ahead of time. The dressing will also keep overnight in an airtight container.