Breaded Chicken Cutlets with Pea Salad
"I get so jazzed whenever I find a new cookbook I dig. Recently I bought a copy of Twenty-Dollar, Twenty-Minute Meals (for 4 people). I was intrigued to try it out as that's about the amount of time I have to make most meals. The book's author, Caroline......"
INGREDIENTS
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1/4 cup dijon mustard
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1 tablespoon finely chopped tarragon leaves
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4 tablespoons olive oil, separated
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1/2 teaspoon salt, separated
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1 cup panko bread crumbs
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1 pound chicken cutlets (4 cutlets)
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3 cups pea tendrils, roughly chopped
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6 ounces sugar snap peas, cut into 1/2 inch pieces
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1 tablespoon lemon juice
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