Breaded chicken cutlets get a peppery crust and land on bitter greens dressed with the blue cheese dressing already on the shelf. You'll have supper in thirty minutes with nothing fussy to do.

Serves 2. 30 minutes, 25 at the stove.

About 1170 calories a serving, 104 g protein, 16 g carbohydrate, 75 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pound two boneless skinless chicken breasts between plastic wrap to a quarter-inch thickness, then season both sides with salt and 1 teaspoon black pepper.
2. Scatter 1/4 cup flour in a shallow bowl, crack 1 egg into another shallow bowl and whisk it, then tear 2 oz blue cheese into small pieces and add to the egg, stirring gently.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat while you coat each chicken breast in flour, then in the egg and blue cheese mixture, pressing gently to help it stick.
4. When the oil shimmers, lay both chicken breasts in the pan and cook until the crust is golden and the chicken is cooked through, about five minutes per side.5 min
5. While the chicken cooks, toss 4 oz salad greens with 3/4 cup of the dressing from the shelf.
6. Transfer the chicken to plates and serve alongside the dressed greens.

Note Swap any bitter green for the salad greens. Leftover chicken keeps refrigerated for three days and works cold in a sandwich; the dressed salad is best eaten right away. Serve with crusty bread to catch any dressing that pools on the plate.