Favorite Salad with Crispy Cutlet and Homemade Dressing
Serves 115 mins prep10 mins cook
This is a personal favorite salad, eaten at least once a week, featuring a base of spring mix, cherry tomatoes, red onions, avocado, and Parmesan shavings. The protein is a classic cutlet coated in a mix of Parmesan, parsley, Italian breadcrumbs, and panko, then fried. The dressing is made directly in the serving bowl with balsamic, olive oil, Dijon mustard, honey, salt, and pepper.
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Instructions
1. To prepare the salad base, soak red onions in ice water to reduce their bite. Season avocado with rice wine vinegar and Maldon salt. 2. For the protein, fry a classic cutlet in oil until cooked through. After frying, coat the cutlet in a mix of Parmesan, parsley, Italian breadcrumbs, and panko. 3. To make the dressing, combine balsamic vinegar, olive oil, Dijon mustard, honey, Maldon salt, and pepper directly in the bowl you plan to eat from. 4. Assemble the salad by adding spring mix, cherry tomatoes, the soaked red onions, seasoned avocado, Parmesan shavings, and the prepared cutlet to the dressing bowl. Toss everything together to combine.View original recipe