Since it’s Sunday, I spent literally the entire day doing NOTHING and it was FANTASTIC! Dinner time rolled around and I wanted to make something simple and satisfying.
Wait! Rewind! Last night, after eating a frozen pizza for a late lunch, Adam made us the most beautiful salads for a late dinner. Look at the presentation of the hard boiled egg!
Since we still had a bunch of “salad stuff” left over, I decided to make buffalo chicken cutlets to put on top of a romaine salad with baby tomatoes, fat free feta cheese, salt and pepper croutons, and low fat Cardini’s Caesar dressing.
Buffalo Chicken Cutlets
2 chicken breasts
1/4 c. seasoned bread crumbs
2 tsp Frank’s Red Hot wing sauce (or to taste)
2 tsp. olive oil
Pound the chicken breasts to a 1/2″ thickness between two pieces of plastic wrap. Pour the bread crumbs into a shallow bowl or plate, and evenly coat the chicken with the bread crumbs. Heat the olive oil in a large frying pan, and once hot, add the chicken. Sprinkle the top of the chicken with 1/2 of the Frank’s sauce, flip, then sprinkle the rest on the other side. Slice and place atop a salad, or eat alone.
This will definitely be added into our rotation!