Lemon and Pepper Marinated Chicken Cutlets with Arugula

Total Time:
1 hr 20 min
10 min
1 hr
10 min
  • 2 cloves garlic
  • Kosher salt and freshly ground 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
  • 1. 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 olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight.

  • 2. 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.

  • 3. 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. Serve.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 487

  • Total Fat: 27 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrates: 6 grams

  • Protein: 53 grams

  • Sodium: 278 milligrams

  • Cholesterol: 132 milligrams

  • Fiber: 1 gram

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