2 T. Dijon mustard
1/2 cup corn flake crumbs
2 T. sesame seeds
Salad:
romaine lettuce
1/4 cup walnuts
1/4 cup dried cranberries
1/4 cup grape tomatoes, halved
Dressing:
1/2 T. Dijon mustard
1 T. lemon juice
2 T. oil
salt & pepper
pinch of dried dill
pinch of garlic powder
Combine corn flake crumbs and sesame seeds in a shallow bowl. Spread mustard on the chicken cutlets and dredge in the crumbs. Saute in a bit of oil in a pan for until golden brown, about 5-7 minutes. Prepare salad and place the chicken on top. Blend together the dressing and drizzle over the chicken salad.
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