Recipe courtesy of Bobby Flay
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Grilled Chicken Cutlet Parmigiana

Recipe courtesy of Rachael Ray

Grilled Buffalo Chicken Cutlets

Recipe courtesy of The Neelys

Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories