Green Goddess Chicken Cutlet

Ingredients:

• 2 boneless, skinless chicken breasts
  
  
• 1 cup all-purpose flour
  
  
• 2 eggs, beaten
  
  
• 1 cup breadcrumbs
  
  
• ½ cup grated Parmesan cheese
  
  
• Salt and pepper to taste
  
  
• Olive Oil for frying
  
  

For the Green Goddess Dressing:

• ½ cup of yoghurt
• 
  
• Half avocado
  
  
• 2 tablespoons chopped fresh parsley
  
  
• 2 tablespoons chopped fresh chives
  
  
• 1 tablespoon chopped fresh tarragon
  
  
• 1 tablespoon lemon juice
  
  
• 1 clove garlic, minced
  
  
• Salt and pepper to taste
  
  

For the Salad:

• 2 cups chopped romaine or iceberg lettuce
  
  
• Optional: sliced cucumbers, cherry tomatoes, or other preferred salad additions
  
  

Instructions:

1. Prepare the dressing by blending all the dressing ingredients until smooth. Adjust seasoning as needed.
   
   
2. Butterfly the chicken breasts and pound them to an even thickness.
   
   
3. Season the flour with salt and pepper. Dredge each chicken piece in flour, dip into the beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
   
   
4. Heat oil in a skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
   
   
5. Toss the chopped lettuce (and any additional salad ingredients) with the green goddess dressing.
   
   

Serve the crispy chicken cutlets topped with the dressed salad.