Time :20 Minutes Makes 4 to 6 servings
2 large eggs, lightly beaten
6 (4-oz.) chicken cutlets, 1/4 to 1/2 inch thick
1-1/2 cups seasoned breadcrumbs
1/2 cup apple cider vinegar 2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 (5-oz.) package spring lettuce mix
3 cups broccoli florets
1/2 cup halved seedless red grapes
1/2 cup halved seedless green grapes 1/2 cup sliced honey-roasted almonds
1 . Preheat oven to 425°. Whisk together eggs and 3 Tbsp. water in a small bowl. Dip chicken in egg mixture, and dredge in breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.
2 . Meanwhile, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Toss together lettuce, broccoli, red grapes, and green grapes; season with salt and pepper. Top with chicken and sliced almonds; serve with vinaigrette.
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