Instructions: 1. Make insalata: Combine tomatoes, onion, vinegar, oil, salt, pepper and basil in large bowl. Let stand at least 20 minutes. Just before serving, add greens and toss to coat.

2. Meanwhile, pound chops 1/4-inch-thick between 2 sheets of wax paper.

Sprinkle with salt and pepper. Place flour, beaten egg and bread crumbs in each of 3 pie plates. Dip each chop first in flour, shaking off excess, then egg, then bread crumbs. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add half the chops and cook 3 to 4 minutes per side;
remove and keep warm. Add remaining 1 tablespoon oil to skillet and repeat with remaining chops. Place chops on serving plates and top with insalata.

Makes 8 servings.

Total Fat 25.5 g

Prep time: 20 minutes plus standing

Cooking Time: 12 to 16 minutes

Degree of difficulty: easy
Low-calorie

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