Chicken Parmesan Salad

Name: Chicken Parmesan Salad
Prep time: 7 min
Cook time: 19 min
Total time: 26 min
Yield: 4
Ingredients: 3.68 Large Eggs; 6.48 Container Bocconcini Cheese or Fresh Mozzarella (1 cup); 2.97 Jar Basil Pesto; 0.67 1 Lemon; 3.47 1 pint Cherry Tomatoes ( 1 1/2 cup); 3.97 Small Package Baby Arugula (5 cups); 12.00 2 Chicken Breasts; 7.97 Vegetable Oil

Recipe Source: Cook's Country 30 Minute Meals

Servings: 4

Suzanne

Shop It!

	Overbuy	Cost	Have it!

Dairy

Large Eggs	*	3.68
Container Bocconcini Cheese or Fresh Mozzarella (1 cup)	*	6.48

Pantry - Pasta & Pasta Sauces

Jar Basil Pesto

*

2.97

Produce

1 Lemon		0.67
1 pint Cherry Tomatoes ( 1 1/2 cup)		3.47
Small Package Baby Arugula (5 cups)		3.97

Meats

2 Chicken Breasts

12.00

Pantry - Oils & Vinegars

Vegetable Oil

*

7.97

Pantry - Spices & Seasonings

Salt and Pepper	*	5.00
Panko Bread Crumbs	*	2.17

$$$

Buy What I Need $704.78

Cost of All Ingredients$191.01

Cost Per Serving (All ingredients)$189.31

Overbuy and Pantry Investment10%

All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date

Mise It!

Shallow Dish	1
1 large egg	beaten

Shallow Dish	2
1 c. Panko Bread Crumbs
1/4 tsp salt
1/4 tsp ground black pepper

Cutting Board	3
2 chicken breasts

12 inch nonstick skillet	4
3 tbs vegetable oil

Mini Bowl	5
3 tbs vegetable oil

Large Bowl	6
1/4 c. pesto
1 tsp lemon zest
1 tbs lemon juice

Medium Bowl	7
1 1/2 c. cherry tomatoes	cut in halves
5 c. baby arugula
1 c. bocconcini or mozzarella	cut into 1/2 inch pieces

Make It!

TOOLS

2 Shallow Dishes Paper Towels 12 inch nonstick skillet Foil Serving Platter

DO	WITH	HOW	IMPORTANT
FOR THE CHICKEN
Combine	2
Cut/Trim	3	By cutting down the middle to create 2 cutlets	1/2 inch thick
Pat/Season	Cutlets	Dry with paper towels.	Salt and Pepper both sides
Dip	1 cutlet into 1
Dredge/Press	1 cutlet into 2	UNTIL breadcrumbs adhere to the cutlet
Set Aside	Coated Cutlet	Onto a plate
Repeat	For each cutlet	UNTIL 4 are coated with breadcrumbs
Heat	4	UNTIL shimmering	Medium Heat
Cook	2 Coated cutlets	UNTIL golden brown and crispy	About 2 mins per side
Transfer/Tent	2 Cooked Cutlets	To a paper towel lined plate and cover with foil
Add/Heat	5 to skillet	UNTIL shimmering
Repeat/Cook	2 Coated Cutlets	UNTIL golden brown and crispy	About 2 mins per side
Transfer/Tent	2 Cooked Cutlets	To a paper towel lined plate and cover with foil
Rest	4 Cooked Cutlets		About 5 mins
FOR THE SALAD
Whisk	6
Add/Toss	7 to the pesto dressing	To combine
Season	Salt and Pepper		To Taste
Arrange	Salad with Dressing	On a serving platter
Slice	Cooked Cutlets	Crosswise into 1/2 inch strips
Place	Chicken Cutlet Strips	Over Salad
SERVE