Remove cutlets from pan and place on a plate lined with paper towels to absorb any excess oil. Once cutlets are all done, transfer to a serving tray. Top with chopped lettuce and chopped Roma tomatoes and drizzle with Balsamic Vinegar.
Italian Seasoned Gluten Free Bread Crumbs
I make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.