Cucumber Saladwith Breaded Chicken Cutlet

Cucumber Salad

1. 1

   Slice cucumbers and place them in a bowl.

2. 2

   Add chopped green pepper, sliced olives, chopped green onion, and chopped dill to the bowl.

3. 3

   Crumble white cheese over the vegetables.

4. 4

   In a separate measuring cup, combine extra virgin olive oil, red wine, salt, and minced garlic; whisk until cloudy.

5. 5

   Pour the dressing over the vegetable and cheese mixture and toss gently to combine.

Breaded Chicken Cutlet

6. 6

   Season the raw chicken breast with salt and any desired herbs.

7. 7

   Crack eggs into a dish and whisk until smooth.

8. 8

   Dip the seasoned chicken breast into the beaten eggs.

9. 9

   Press the egg‑coated chicken into a mixture of breadcrumbs and dry herbs, coating evenly.

10. 10

    Heat a generous amount of cooking oil in a pan over medium heat.

11. 11

    Fry the breaded chicken cutlet until golden brown on both sides, about 3‑4 minutes per side.

12. 12

    Transfer the fried cutlet to a paper‑towel‑lined plate to drain excess oil.

Plating

13. 13

    Spoon the cucumber salad onto the fried chicken cutlet.

14. 14

    Garnish with cherry tomatoes if desired and serve.