Lemon and Pepper Marinated Chicken Cutlets with Arugula

Save Recipe
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
Share This Recipe

Ingredients

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

Directions

  1. 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. 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. 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.
Chicken Parm Sliders with Garlic Bread Ciabatta Buns
PREMIUM
44m Intermediate 98%
CLASS
Lemon Bars
PREMIUM
Claire Thomas

Lemon Bars

25m Easy 94%
CLASS
Speedy Cream Chicken Pasta with Lemon and Basil
PREMIUM
16m Easy 99%
CLASS
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS