Don’t let their size deter you, cutlets from the Market and Seafood department are thin cut and crisp-up extra quick while staying juicy. Round out your plate with the best peak of season produce (yeah, we have that) and a touch of acid, like a Fresh-n-Easy Citrus Vinaigrette, and you are all set. Keep in mind that our ideas are just the start of what you can create, this whole concept is meant to be experimented with. Bottom line is, that a hot cutlet with a cool salad means that summer dinner will be zero sweat.
Chicken Cutlet with Grapefruit, Orange, Cherries, Celery, Pistachios, and Feta Cheese
Pork Cutlet with Cherry Tomatoes, Roasted Corn, Fresh Peas, and Micro Greens
Ruby Red Rainbow Trout Fillet with Olives, Heirloom Tomatoes, Red Onion, Garlic, and Arugula
Veal Cutlet with Radish, Beets, Fennel, Walnuts, and Micro Greens