I love adding fruit to dishes to give it a touch of sweetness along with a fresh crisp flavor. Pears are one of those that pairs nicely with a nice salad so naturally this dish just works together really well.

Chicken Cutlets with Bitter Greens, Caramelized Pears, and Shallots
(Adapted from The Whole30 Cookbook by Melissa Hartwig)

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2 Bosc pears, peeled, cored, and cut lengthwise into 8 wedges each
1 tablespoon extra-virgin olive oil (for pears)
Salt and black pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup coconut flour
1/4 cup almond flour
1 tablespoon Italian seasoning, crushed
1/2 teaspoon garlic powder
1/4 teaspoon dried lemon peel
1/4 teaspoon salt
1 large egg
1 tablespoon water
3 tablespoons extra-virgin olive oil, plus more if needed (for chicken)
1/4 cup extra-virgin olive oil (for salad dressing)
3 tablespoons apple cider vinegar
2 teaspoons finely chopped shallot
1 teaspoon Whole30-compliant Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 small head radicchio, torn into bite-size pieces
1/2 small head escarole, torn into bite-size pieces
2 tablespoons chopped walnuts, toasted

Make the Pears
PREHEAT the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.

Make the Chicken
WHILE the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flatten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.

HEAT the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.

Make the Salad
IN a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.

SERVE the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.

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