This is a super simple yet delicious dinner that I make all the time. The chicken is so tasty, and keeps really well in the fridge for a day or two for leftovers on top of a salad or even added to a bowl of ramen. I use regular panko and flour here, but you an absolutely sub GF panko (Whole Foods sells it) and GF flour - I've made it this way many times and I actually find GF panko gets the chicken even crispier than regular!

For a quick weeknight dinner I love to serve it with a simple salad and lemon vinaigrette - I make a big batch of the vinaigrette and use it all week for a variety of salads or even drizzled on roast vegetables (it will make more than you need for just this one dinner and will keep in the fridge for a week+). In the summer I switch up the salad to include tons of fresh summer produce. If I'm having friends over for a dinner party and want to make this chicken (probably one of my most requested things to make) I'll add another side like an orzo "risotto."

The whole thing can be on the table in 30 minutes, because I make the vinaigrette and assemble the salad while the chicken is pan frying on the stove. If you want to make the vinaigrette ahead and pre-chop the salad ingredients you absolutely can, I would just avoid dicing the avocado until you're ready to dress the salad otherwise it will go brown.

Note - I use boneless skinless breasts that I cut in half to make 2 thin cutlets per breast, but most stores sell pre-cut chicken cutlets if you prefer to buy them instead of making yourself (or you can ask the butcher to do it for you).

Serves 4 for dinner. GF optional (follow notes below), and dairy free optional if you skip the feta cheese in the salad.