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

Recipe courtesy Bobby Flay

Picture of Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad Recipe Photo: Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad Recipe
Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
1 hr 1 min
Prep
25 min
Inactive
30 min
Cook
6 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

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.

Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. 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.

Heat your grill to high.

Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.

While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.

Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

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Newest Ratings and Reviews

Read all 6 reviews

  • on August 19, 2008

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    An easily made recipe that is very light and delicious, perfect for summer grilling!

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  • on August 04, 2008

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    The chicken was tasty but the salad was bitter.

    people found this review Helpful.
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  • on July 28, 2008

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    I was really surprised at how good this chicken turned out for such few ingredients in the marinade. I am about to make it for a second time in 2 weeks. I can't vouch for the salad because I would be the only one who would eat it and it would be a waste of food. Definately recommend the chicken though.

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