Crispy Chicken Cutlets with Carrot and Garbanzo Salad

I thought I had posted this, but an email from one of my favoite friends, Becca Franklin Joy (her married name describes her!) reminded me that I hadn't. Here goes!

Crispy chicken cutlets

4 chicken breast cutlets (if they aren't on sale then buy boneless, skinless and pound thin)
2 cups panko
1 egg
2 tbsp italian herbs
2 tbsp Parmesan cheese

Green "oil"
1 cup each basil, thyme, mint, parsley
Olive oil
3 cloves roasted garlic

Heat olive oil in a large skillet to medium high. Dry cutlets, dip in egg, coat with panko/herb/cheese mixture. Fry on both sides until done, about 3 minutes per side. Top with Green Oil

For topping, add all ingredients to a food processor ( a mini works best) blend until chunky.

Carrot Garbanzo Salad

Carrot Salad

 

3 cups matchstick carrots (I buy the bagged ones)
1 can drained garbanzo beans
2 tsp lemon zest
¼ cup mayo
½ cup vinegar (I use red wine vinegar)
1 tsp ground cumin
1 tsp curry powder

 

Mix all in a bowl, chill until dinner is served. I will add raisins occasionally for sweetness.