Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 53
- Cholesterol
- 166
- Sodium
- 943
- Total: 1 hr 1 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 6 min
Ingredients
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
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.