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Chicken Cutlets with Lemony Arugula Salad

  • 4servings
  • 268calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 8 small chicken cutlets (about 1 1/4 lb total)

  3. Kosher salt and black pepper

  4. 1 package(s) (5-oz) baby arugula (about 6 cups)

  5. 1 tablespoon(s) fresh lemon juice , plus lemon wedges for serving 2 ounce(s) Parmesan , shaved

Instructions Jump to Ingredients ↑

  1. Con Poulos/Woman's Day Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 tsp salt and 1⁄4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.

  2. In a large bowl, toss the arugula, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Fold in the cheese. Serve with the chicken and lemon wedges, if desired.

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