Chicken Cutlet & Mushrooms Over a Salad

After getting a salad from Happy Wraps, I got inspired to make my own salad. This is one of my favorite meals. It has a side of health and a side of comfort. I added fried scrambled eggs to it, which was very good with the salad. As always, the eggs are optional like everything else in this salad. The base of this salad is baby spinach, one of the best sources of antioxidant lutein. This salad is loaded with toppings. There is a full avocado, a huge spoon full of sour cream, a scrambled egg, a fried chicken cutlet, mushrooms, and a small coating of Kraft shredded cheese. The dressing I choose was Subways Italian dressing. I’ll take you through the simple process of making this salad.

What you will need:

1 Thin Chicken Cutlet

1 Egg

Breadcrumbs

Olive Oil

1 Avocado

1 Tablespoons Sour Cream

Birdseye Sauté Mushrooms

½ Cup of Shredded Cheese

Subway Italian Dressing

Instructions:

Start by heating a medium pan with olive oil to medium-high heat. Whisk an egg in a bowl. Then get a large plate and cover it with breadcrumbs. Take a chicken cutlet, place in bowl with egg and then cover it with breadcrumbs. Once the oil is hot take that covered chicken and place it in the oil. Flip over when you believe there is a nice crust on the bottom. Cook until the chicken reaches 160 degrees Fahrenheit. In a medium pan you are going to want to want to put in your mushrooms and heat on a medium-high heat.  Now you can start making the salad. Place your spinach on the plate. Cut an avocado into slices and arrange all around the spinach. Take a large spoonful of sour cream and place it in the middle. Cut your fried chicken cutlet and place on top of everything. Next is the mushrooms and cheese. Lastly you will dress it with the Italian dressing.