Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
3. Heat your grill to high.
4. 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.
5. 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.
6. 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.
|
|