<http://schema.org/recipeInstructions>
" Place chicken breasts, 1 at a time, between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound each breast into a uniform 1/4-inch-thick cutlet. Sprinkle cutlets with oregano, 1/2 teaspoon salt, and pepper to season both sides. In large bowl, toss greens with basil, lemon juice, and 1/4 teaspoon salt. Spoon salad onto 4 dinner plates. Place tomato halves, cut sides down, on hot grill grate; cook 1 minute. Turn tomatoes over and top each half with a piece of mozzarella. Cover grill and cook tomatoes 3 to 4 minutes longer or until cheese melts and tomatoes are heated through. Transfer tomatoes to plates with salad. Place cutlets on hot grill grate and cook 6 to 8 minutes or until juices run clear when cutlets are pierced with tip of knife, turning over once. Place cutlets on plates with salad and tomatoes. Sprinkle with Parmesan."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a7811/grilled-chicken-cutlets-parmigiana/>