What pairs perfectly with a crispy chicken cutlet? A fresh, green salad that’s dressed in a lemony vinaigrette and showered with cheese. The vinaigrette in this simple recipe might just become a house favorite—the shallots become lightly pickled in the vinegar, and fresh oregano lends sophisticated flair to an everyday dressing. The salad can be adjusted based on the season—try tomatoes and arugula in the summer and roasted squash and kale in the fall. Bitter greens work particularly well, as they balance the rich, fried cutlet.
2 tablespoons fresh lemon juice (from 1 lemon)
1 small shallot, finely chopped
1 tablespoon white or red wine vinegar
1 tablespoon chopped fresh oregano
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons olive oil
6 cups crunchy mixed greens, such as romaine hearts, Little Gems, endive, and radicchio
2 ounces Parmesan cheese, shaved with a vegetable peeler (about 1 cup)
Whisk lemon juice, shallot, vinegar, oregano, salt, and pepper in a large bowl. Whisk in oil until smooth and incorporated. Add mixed greens and cheese and toss until evenly coated. Serve cutlets warm or at room temperature, topped with a handful of salad.
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