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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Grilled Spatchcocked Greek Chicken

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Pat's Beer Can Grilled Chicken

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories