Instructions: Combine 1 tablespoon of the 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.

Heat 1 tablespoon oil in a 12-inch 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.

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.

This recipe yields 4 servings.

Comments: Ricotta salata, which tops the salad, can be found in the gourmet cheese section of your supermarket or in Italian delicatessens.

Description: "These light and tasty chicken cutlets arent breaded - theyre marinated, then quickly sauteed."

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