Food Recipes Crispy Chicken Cutlets With A Crunchy Salad 5.0 (2) 3 Reviews 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 15 mins Yield: 6 Ingredients 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) 6 Crispy Chicken Cutlets Directions 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. Rate it Print