There are lots of options for what to serve with chicken cutlets. An easy Italian spinach salad is always welcome alongside chicken dinners, and seasonal vegetables on the side make it shine. Add richness with mashed potatoes, or keep it green with roasted asparagus.

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon each garlic powder, onion powder, pepper and salt
• 1/2 cup grated parmesan cheese
• 1/2 cup buttermilk
• 3/4 cup seasoned bread crumbs
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 tablespoons canola oil
• optional: lemon wedges and fresh thyme sprigs

Directions

1. In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl.
2. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until no longer pink; drain on paper towel. If desired, serve with lemon wedges and fresh thyme sprigs.