Fresh, light, delicious and fast.

Take thinly sliced chicken cutlets, dredged them in whole wheat breadcrumbs (no need to dip in eggs first) and placed them in a hot pan drizzled with olive oil. Depending on the thickness of the cutlet, cook for about 5 minutes on each side. Serve over a bed of baby arugula with chopped tomatoes, shaved Parmesan with a lemon wedge and balsamic vinaigrette on the side.  Dinner in 15 minutes or less!

Tip: make extra for work lunch the next day. Hot or cold, it’s delicious.