Chicken Milanese & Italian Pizzeria Salad with Creamy Oregano Dressing

Directions

1. Cut the chicken in half horizontally to form thin fillets, then season both sides with salt and pepper.
2. Set up two plates: one with flour and the other with bread crumbs; season both with salt and pepper.
3. Whisk the eggs in a small bowl.
4. Heat a large nonstick skillet over medium-high heat.
5. Dredge each chicken fillet in flour, shake off excess, dip in the eggs, then coat in the bread crumbs, pressing to adhere; place on a plate.
6. Pour a thin layer of oil into the hot skillet and swirl to coat the bottom.
7. Cook the chicken 3–4 minutes per side until cooked through and golden; transfer to a paper-towel lined plate.
8. In a large bowl, whisk together mayonnaise, red wine vinegar, olive oil, and oregano to make the dressing; wash and dry the produce.
9. Tear or chop the romaine and add to the dressing, tossing to coat.
10. Dice the red bell pepper and add to the salad bowl; halve the cucumber lengthwise and thinly slice into half-moons, then add to the bowl.
11. Halve the Kalamata olives lengthwise and add to the salad; toss to combine.
12. Finely grate the Parmesan over the salad.
13. To serve, divide the chicken and salad between plates and sprinkle with additional Parmesan if desired.