1 tablespoon plus 1 teaspoon fresh lemon juice- divided
1/2 teaspoon grated lemon peel
1/4 teaspoon freshly ground black pepper
4 chicken cutlets
1 egg white
1/4 cup dry whole-wheat bread crumbs
3 tablespoons grated parmesan
3-1/2 cups mixed, torn greens
2 plum tomatoes, thinly sliced (about 1 cup)
3 tablespoons chopped fresh basil
2 teaspoons olive oil
Directions
In a shallow glass dish, combine 1 tablespoon of lemon juice, lemon peel, and pepper. Add the chicken cutlets; turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 450 F. Line a baking sheet with foil and spray with cooking spray.
In a shallow bowl, lightly beat egg white. On a sheet of waxed paper, combine bread crumbs and parmesan. Mix well.
Dip each cutlet into the egg white, draining excess off, then dredge in crumbs, turning to coat. Place chicken on prepared baking sheet. Bake until crisp and golden, about 8-10 minutes.
While chicken is baking, in a large bowl, combine lettuce, tomatoes, basil, oil, and remaining lemon juice; mix well. Place salad on serving plates. Slice cutlets; place on top of salads.
Serves 4
