Stuffed Chicken Cutlet with Salad

• 1 chicken breast
• ¼ cup mozzarella (50 grams)
• ½ teaspoon chopped parsley
• 1 cup breadcrumbs (100 grams)
• ¾ cup flour (100 grams)
• 1 tablespoon paprika
• 1 tablespoon curry powder
• 2 beaten eggs
• Salt and pepper to taste

For the tomato sauce:

• ½ chopped onion
• 1 cup tomato pulp (200 grams)
• Chopped parsley

For the salad:

• 1 sliced red onion
• Mixed greens
• Juice of ½ lemon
• Extra virgin olive oil
• Grated Parmigiano Reggiano cheese

1. Preparing the cutlet:

   • Cut the chicken breast in half and butterfly it. Pound it until thin.
   • Stuff the chicken with mozzarella and parsley, then close it.
   • Mix flour, breadcrumbs, paprika, and curry in a bowl.
   • Coat the chicken first in the flour and spice mixture, then in the beaten eggs, and finally in the breadcrumbs.
   • Cook the chicken in a pan for about 5 minutes per side until golden brown.

2. Preparing the tomato sauce:

   • In a pan, sauté the chopped onion until translucent.
   • Add the tomato pulp, salt, pepper, and parsley. Cook for about 30 minutes until reduced.

3. Gratinating:

   • Pour the sauce over the cooked chicken, add more mozzarella, and gratin in the oven at 400°F (200°C) for 15 minutes.

4. Preparing the salad:

   • Mix the greens, red onion slices, lemon juice, olive oil, salt, pepper, and grated Parmigiano Reggiano.

5. Presentation:

   • Arrange the salad on the plate and place the gratinated cutlet on top.