Lemon and Pepper Marinated Chicken Cutlets with Arugula
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 34
- Saturated Fat
- 7
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 65
- Cholesterol
- 205
- Sodium
- 853
- Total: 1 hr 10 min (includes marinating time)
- Active: 10 min
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
Directions
- 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.