Chicken Cutlet Cobb Salad | Tina T Farm

Tina T Farm

Name: Chicken Cutlet Cobb Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Chicken Breast Skewer; Tanimura & Antle Green Leaf Lettuce; O Organics Cheese, Organic, Shredded, Parmesan; Bacon-Wrapped Jalapeno Poppers; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Boskovich Green Onions; Organic Red Onion Bag; Organic Tomatoes On The Vine; Peeled & Ready to Eat Hard Boiled Eggs; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Chicken Cutlet Cobb Salad

Serves 420 mins prep10 mins cook

A delicious Chicken Cutlet Cobb Salad featuring pan-fried chicken, crispy bacon, and a variety of fresh vegetables. The chicken is seasoned, coated in a flavorful flour and panko blend, and baked to perfection. Perfect for a hearty lunch or dinner.

0 servings

What you need

cup flour

Sargento Creamery Shredded Three Cheese Mexican Natural Cheese

oz shredded cheese

chicken breast

head green leaf lettuce

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

bacon pieces

splash milk

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

bunch green onion

red onion

fresh tomatoes

hard-boiled egg

organic eggs

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Instructions

1: Season chicken breasts with favorite seasonings.

2: Coat chicken with seasoned flour.

3: Mix Parmesan cheese with the Panko blend.

4: Dip chicken in eggs mixed with a splash of milk.

5: Coat chicken with the Panko blend.

6: Pan fry chicken for 2 minutes on each side.

7: Add a pad of butter to each piece of chicken.

8: Bake at 350°F for 8 to 10 minutes.

9: Prepare the salad with green leaf lettuce, crispy bacon pieces, tomatoes, boiled eggs, red onions, green onions, and shredded cheese.

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