Directions:

Preheat oven to 400

Prepare the Vegetarian Cutlets:
In one bowl, whisk the two eggs and set aside. In a second bowl, place the MYX All-purpose flour. One at a time, coat the cutlet in the egg, allow to excess to drip off and then coat with flour. Then place the flour coated cutlet on a plate with plastic wrap, placing a piece of plastic wrap in between each piece of check there after so they do not stick to one another.

Note: This can be done several hours before cooking. Just keep the chicken in the refrigerator.

Cooking Cutlets:
In a pan over medium heat, in 1/2 butter 1/2 olive oil (I do a tablespoon of each at a time), fry the Chick’n Cutlet’s until golden brown on either side (about 2 minutes). Place the on a baking sheet and bake them for another five to ten minutes.

Making the salad:
In a small food processor put in the garlic cloves and pulse to finely mince. Then add the capers (drained) and juice from half a lemon, process until blended.

Then add the Dijon mustard, pepper, Worcester and Tabasco sauce to the food processor mixture until well combined. Then slowly add in the olive oil.

Cut the little gems (or Romaine hearts) into bit size pieces and place in serving bowl.

Mix the lettuce, dressing and half of the Parmesan. Tossing until well combined.
Slice the chicken into strips and place on top of each plate or cut into smaller pieces and toss within the salad.

Plate and add more Parmesan as topping if desired. At this point you may also add optional items listed.