Lemon and pepper marinated chicken cutlets are topped with a quick salad of arugula and tomatoes.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice (from about 3 lemons)
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 8 thin chicken cutlets (about 2 pounds total)
- 4 cups loosely packed baby arugula
- 1 tomato, diced
- 1/4 cup shaved Parmesan, for serving
Instructions
- Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Transfer to a lidded storage container. Add 1/2 teaspoon pepper and the lemon zest. Whisk in 1/4 cup of the lemon juice and 1/3 cup of the olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight.
- Heat a heavy grill pan over medium-high heat. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side. Transfer the chicken to serving plates.
- Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice and season with salt and pepper. Divide evenly and mound on top of each chicken cutlet. Top with cheese and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 599 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 65 g |
| Cholesterol | 205 mg |
| Sodium | 853 mg |