Sicilian-Style Chicken Cutlets with Chopped Caprese Salad for Two

1. 1

   Butterfly the breasts by cutting into and across each breast but not all the way through.

2. 2

   Open the breast, like butterfly wings, and place between wax paper or plastic wrap and pound out to a 1/4-inch thickness with a small skillet or mallet.

3. 3

   Press the meat into the breadcrumb mixture, as you would the swordfish.

4. 4

   Prepare as directed and serve with the wedges of lemon.

5. 5

   While the chicken cooks, make the tomato and basil salad as directed in the first variation, adding the mozzarella.

6. 6

   Toss and serve the salad alongside the chicken.

* Per serving · 4 servings · Values may vary.