Recipe courtesy of Bobby Flay
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Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad
Total:
1 hr 1 min
Prep:
25 min
Inactive:
30 min
Cook:
6 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 1 min
Prep:
25 min
Inactive:
30 min
Cook:
6 min
Yield:
4 servings
Level:
Easy

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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