Chicken Scaloppine with Arugula, Lemon, and Parmesan

1. 1

   One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap.

2. 2

   Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick.

3. 3

   Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.

4. 4

   Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking.

5. 5

   Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching.

6. 6

   Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more.

7. 7

   Wipe the skillet clean; repeat with the remaining chicken.

8. 8

   Whisk together the lemon juice and 4 teaspoons oil in a large bowl.

9. 9

   Add the arugula; toss to coat.

10. 10

    Divide among 4 plates.

11. 11

    Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil.

12. 12

    With a vegetable peeler, shave the cheese over the plates, dividing it evenly.

13. 13

    Serve with lemon wedges.

14. 14

    (Per serving)

15. 15

    Calories: 295

16. 16

    Fat: 11g

17. 17

    Cholesterol: 103mg

18. 18

    Carbohydrate: 6g

19. 19

    Sodium: 480mg

20. 20

    Protein: 44g

21. 21

    Fiber: 2g

* Per serving · 4 servings · Values may vary.

No additional tips available.