ALIA & RADWA ELKAFFAS AND FRESH EXPRESS
A DELICIOUSLY SIMPLE COLLABORATION
FULL OF FRESH IDEAS

Prepare the Chicken: Slice each chicken breast in half horizontally to create two thinner pieces. Place between plastic wrap and pound to an even thickness of about ½ inch. Season both sides with salt and pepper.

Set Up Breading Stations: In one shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, grated Parmesan, oregano, garlic powder, smoked paprika, and a pinch of salt and pepper.

Bread the Chicken: Dredge each chicken piece in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Press into the breadcrumb mixture, ensuring an even coating.

Cook the Chicken: Heat a large skillet over medium heat and add enough oil to coat the bottom. Once hot, add chicken pieces and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Salad: In a large bowl, combine the romaine lettuce, creamy truffle Caesar dressing, garlic brioche croutons, and shredded Parmesan cheese from the Fresh Express® Salad Kit. Toss until evenly coated.

Assemble the Dish: Place a chicken cutlet on each plate and top with a generous serving of the Fresh Express ®Twisted Creamy Truffle Caesar Chopped Salad. Serve immediately.