Chicken Parm and Kale Salad Topped with Panko Bread Crumbs

For the Chicken Parmesan

1. Create your bread crumb mixture in a shallow bowl with the panko, parmesan, and seasoning (salt, pepper, Italian seasoning, garlic powder).
2. In a separate shallow bowl, crack and whisk two eggs.
3. Butterfly the chicken breasts to have 4 thin cutlets.
4. Place the chicken cutlets in a bag or cover in plastic and pound to tenderize.
5. Season with salt and pepper after tenderizing.
6. Place your thin chicken breasts in the egg and then the bread crumb mixture. Make sure the chicken is fully coated in the bread crumb mixture.
7. Once the chicken breasts are finished, place high heat oil in a pan and heat up.
8. Shallow fry chicken cutlets until golden brown.
9. Place on paper towel to rest.

For the Salad

1. Massage kale with 2 tablespoons olive oil until soft.
2. Mix in Caesar dressing and parmesan.
3. Heat ½ tablespoon oil and butter in a pan.
4. Add panko and heat on medium low heat until golden brown.
5. Toss with the rest of the salad and enjoy!

Recipe created in partnership with Yasmine Davis at @Eatswithyasmine.