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.
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