This meal is great because it balances a perfectly pan-fried chicken cutlet with a really delicate salad, which in my opinion creates a perfect combination. The cutlet has lemon zest in the breadcrumbs and lemon juice squirted over it after frying, which gives it an amazing and unexpected layer of flavor. The salad is just three ingredients (watercress leaves, flat leaf parsley and radishes) and is topped with an insanely delicious homemade buttermilk dressing that can be served to the side or right on top of the chicken. The best part of this dish is that you make your own cutlets, which ensures you’ll get the most bang for your buck! Click here to get the recipe and see how it’s made!