for the salad:
1/2 cup sliced pitted kalamata olives
1 drained jar marinated artichoke hearts (approx. 1 1/2 cups total)
1/3 cup chopped oil cured sundried tomatoes
4-6 ounces cubed fresh mozzarella cheese
chopped Romaine lettuce as needed
for coating chicken:
1/3- 1/2 cup all-purpose flour
1-2 beaten eggs (with a tiny bit of water whisked in)
approx. 1/2 cup dried breadcrumbs
4 medium large boneless, skinless chicken breasts carefully cut in half from top to bottom to make 8 cutlets total
salt and pepper for seasoning cutlets
olive oil for sauteing chicken
The salad comes together fast because everything is pretty much ready to go when you buy it. You just want to combine a good handful of sliced pitted Kalamata olives with a well drained jar of marinated artichoke hearts, a handful of chopped oil cured sundried tomatoes and some cubed fresh mozzarella cheese and toss everything to combine.
You'll be adding the chopped romaine to the salad just before serving and, as far as the chicken cutlets go, you'll want to season them with a little salt and pepper and then dredge them first in a little all-purpose flour, then lightly in beaten eggs, and then coat them lightly in dried breadcrumbs, placing them onto a clean plate as you go.
Depending on how much chicken you're cooking, you'll probably have to cook it in batches. Just add a good splash of olive oil to a large nonstick pan on medium high heat and then brown both sides of the chicken, and cook it through without drying it out.
And, once all the chicken is done, toss the artichoke mixture with the chopped romaine lettuce and then divide the chicken cutlets onto individual plates and top that with some of the salad.
Make the salad first and handle the raw chicken after...and make sure to always wash your hands, so that you won't cross contaminate the salad.
You could toss the salad with a little oil and vinegar, or some bottled Italian dressing, if you think it needs it, before topping the chicken.