4 Servings Lemon Vinaigrette, divided
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon ground pepper
1 1/2 Pounds chicken cutlets
2 Tablespoons olive oil, divided
6 Cups mixed greens (mesclum)
2 Ounces Ricotta salata
1. Combine 1 tablespoon Lemon Vinaigrette with the lemon juice, salt and pepper in a shallow bowl or plate. Add chicken and toss to coat. Let stand 15 minutes. Pat chicken dry.
2. Heat 1 tablespoon oil in a 12 skillet over medium-high heat. Add half the cutlets; cook 3 to 4 minutes per side, until golden and cooked through. Transfer to plate and cover with foil; repeat with remaining cutlets.
3. When ready to serve, toss greens with remaining dressing. Arrange cutlets on plates, and top with greens. With a vegetable peeler, shave shards of cheese over each salad.