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

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  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 6 min
  • Yield: 4 servings
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1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling

1 small shallot, chopped

1/2 teaspoon coarsely ground fresh black pepper

4 boneless, skinless, chicken breasts, 8 ounces each

Kosher salt

6 ounces baby arugula

1 1/2 cups red and yellow pear or cherry tomatoes

1 small red onion, halved and thinly sliced, optional

2 tablespoons red wine vinegar

Thinly shaved Parmigiano-Reggiano


  1. 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.
  2. 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.
  3. Heat your grill to high.
  4. 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.
  5. 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.
  6. 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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