-1 Large egg
-1 Cup panko bread crumbs
-Salt and Pepper
-4 (4 ounce) chicken cutlets, 1/2 inch thick, trimmed
-6 tablespoons vegetable oil
-1/4 cup pesto
-1 teaspoon grated lemon zest plus one tablespoon juice
-12 ounces cherry tomatoes, halved
-5 ounces (5 cups) baby argula
-4 ounces bocconcini, halved (1 cup)
Directions:
1. Beat egg in shallow dish. Combine panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dip cutlets in egg, then dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crisby, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining 3 tablespoons oil and remaining 2 cutlets. Tent loosley with aluminum foil and let rest for 5 minutes.
2. Whisk pesto and lemon zest and juice together in a large bowl. Add tomatoes, argula, and bocconcini and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter. Slice cutlets crosswise into 1/2-inch-wide strips and place over salad. Serve.
TEST KITCHEN NOTE: If you can't find bocconcini, cut a larger ball of fresh mozzarella into 1/2-inch pieces.
