By Ellie Krieger, Special To The Washington PostThis recipe dishes up all the crave-ability of crispy-coated chicken without the greasy downside of frying (health- or mess-wise), and it does so with layer upon layer of bold flavor, both on the chicken cutlets themselves and in the salad that crowns them. Slathering the chicken with mustard kicks things off with a tang and allows the tasty coating of lightly oiled panko bread crumbs, savory shredded Parmesan cheese, paprika and black pepper to adhere.Read more on NewsOK.com