Chicken cutlets

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/4 tsp garlic powder
• Grated zest and juice of half a lemon
• 0.5 tsp grainy mustard
• 8 cups mixed greens (arugula, Boston lettuce, watercress, radicchio, iceberg lettuce, corn)
• Grated Pecorino Romano cheese

Preparation:

1. Light a charcoal grill until very hot (if you place your hand 7 cm from the grate, you can pull it away within 3 seconds).
2. Place the chicken fillet between two pieces of plastic wrap. Using a meat mallet or a small heavy skillet, pound the chicken evenly to a thickness of 0.5 cm. Remove the wrap and repeat with the remaining chicken pieces.
3. Place the chops on a baking sheet and lightly brush with vegetable oil using a pastry brush. In a small bowl, combine 1 teaspoon of salt, 0.5 teaspoon of pepper, and garlic powder. Sprinkle the mixture evenly over both sides of the chicken.
4. Grease the grill grate with a paper towel soaked in vegetable oil. Grill the chops for 2 minutes on each side, until cooked through and grill marks appear. Transfer to a clean platter.
5. In a large bowl, thoroughly combine the lemon zest and juice, mustard, and 2 tablespoons of vegetable oil. Season with salt and pepper to taste. Add all the herbs and toss to combine.
   
   Divide the chops among servings, top with a mound of lettuce leaves. Sprinkle with grated cheese and ground pepper, and serve.
   
   Recipe Chicken cutlets breaded.