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!
gorgeous!
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.
No, this is not take-out
Buffalo Chicken Cutlets
Ingredients
2 chicken breasts
1/4 c. seasoned bread crumbs
2 tsp Frank’s Red Hot wing sauce (or to taste)
2 tsp. olive oil
Directions
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!
{ 7 comments… read them below or add one }
That salad looks beautiful and delicious!
Sunday’s are great days for doing nothing!
Yummy looking eats!
Sunday’s are great days for doing nothing!
Yummy looking eats!
MMMM that looks really really yummy!
Love doing nothing sundays, otherwise it won’t be a perfect sunday
Colorful and delicious eats!!!~~~~
perfect sundays..
It looks great.
Guess what – the teachers where I am student teaching have a 16 day break!