Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Name: Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling; 1 small shallot, chopped; 1/2 teaspoon coarsely ground fresh black pepper; 4 boneless, skinless, chicken breasts, 8 ounces each; Kosher salt; 6 ounces baby arugula; 1 1/2 cups red and yellow pear or cherry tomatoes; 1 small red onion, halved and thinly sliced, optional; 2 tablespoons red wine vinegar; Thinly shaved Parmigiano-Reggiano

Servings: persons

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced, optional
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

1
Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
2
Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness.
3
Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
4
Heat your grill to high.
5
Remove the chicken from the marinade and season on both sides with salt.
6
Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
7
While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl.
8
Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
9
Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top.
10
Top the salad with a few shavings of cheese and a drizzle of olive oil.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling, 1 small shallot, chopped, 1/2 teaspoon coarsely ground fresh black pepper, and more.

Yes, Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad

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