Breaded Chicken breast cutlets fried in Grapeseed oil, Cauliflower and cheese sauce, and a toated pecan mixed greens and feta salad tossed in a balsamic Vinegaret

Ingredients

Chicken Breast
Grape seed oil
breadcrumbs
flour
egg
Cauliflower
butter
Gruyer Cheese
lowfat milk
Mixed Salad greens
crumbled feta
pecan halves
Balsamic Vinegarette

Pound your boneless chicken breast gently so they are very thin
Whisk 2 eggs
put a layer of flour on a paper plate
put a layer of bread crumbs on another paper plate
dip the breast in the flour, then the egg, then the bread crumbs
Lay gently on a clean paper plate and set aside

Steam your cauliflower for 3 minutes and drain
In a sauce pan melt 1 tbsp of butter and 1 tbsp of flour together, whisk in a cup of 1% milk and stir constantly over a medium high heat. When mixture thickens, add 2/3 cup of shredded Gruyer cheese and add salt and pepper to taste. In a small baking dish put your cauliflower on the bottom and pour sauce over it. Bake till slightly brown in a 350 degree oven.

Put a hand full of pecans on a piece of tinfoil in the oven for 5 minutes.
Add to mixed greens and sprinkle with Fetta
Toss in a Balsamic Vinegarette Dressing

Heat Grapeseed oil at a high heat in a skillet. When the oil is hot,  put your breaded chicken breast in the pan. Cook each side about 2-4 minutes and remove from the skillet. Cut one breast open to make sure it is cooked on the inside, if not put them on a rack and in the oven for 5 minutes.

Arrange your plate according to color and cut some fresh parsley for a garnish.