Directions

1. Schnitzin’ chicken - Place a large pan over high heat over the stove and drizzle generously with olive oil to coat the bottom of the pan. Set up a breading station using three separate plates containing flour, eggs (scrambled up), and bread crumbs. Place the chicken breast in between parchment paper and pound it thin. Lay your prosciutto right on top of your chicken to cover. Bread the prosciutto blanketed chicken starting with flour, then dipping in egg, and finally in bread crumbs. Lay the chicken in the pan and season with salt and pepper. Cook on the first side for about 4 minutes, until browned. Then flip and cook 4 more minutes until cooked through.
2. Crunchy salad build - Grab a large bowl. Cut the radishes in half and then into moons, saving the stems. Shave the cucumber into noodles, using a peeler. Pluck the center leaves out of the celery stalks. Toss all the veg and leaves into the bowl and season with salt and pepper.
3. Get dressed - In a small bowl, combine mustard, apple cider vinegar, sugar, oil, and stir to combine. Season with salt and pepper. Pour the dressing over the salad and gently toss with your hands.
4. Plate - Remove the chicken from the pan and add to the center of the plate. Pile some crunchy salad on top of the chicken schnitzel. Gorgeous!
5. Hot Tip! Radish tops - Radish greens = arugula (not scientifically but they taste like it, don’t waste them!)