Crispy Chicken w/ Summer Caprese Salad

One of my favorite recipes from my cookbook is this chicken Milanese dish, but with an asparagus and egg salad situation on top. The salad sort of acts like a sauce and salad combo on a quick, pan seared chicken cutlet. This works well for kids, as it’s essentially a giant chicken finger gone bougie.

I am writing the amount for two, and you can scale up as needed. The called for amount of chicken should be able to feed two adults and two kids (adults eat about ⅔ of a breast of chicken and the kids go for the other ⅓ of the breast). If you have four hungry eaters, double the chicken, and increase the salad by 50% to stretch. The leftovers aren’t quite as crispy, but they’re still enjoyable or work well in a wrap!