Lemon and Pepper Marinated Chicken Cutlets with Arugula (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 cloves garlic |
kosher salt and freshly ground pepper |
1 teaspoon finely grated lemon zest |
1/3 cup fresh lemon juice (from about 3 lemons) |
1/3 cup plus 2 tablespoons extra-virgin olive oil |
8 thin chicken cutlets (about 2 pounds total) |
4 cups loosely packed baby arugula |
1 tomato, diced |
1/4 cup shaved parmesan, for serving |
Directions:
1. 1. Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Transfer to a lidded storage container. Add 1/2 teaspoon pepper and the lemon zest. Whisk in 1/4 cup of the lemon juice and 1/3 cup olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight.
2. 2. Heat a heavy grill pan over medium-high heat. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side. Transfer the chicken to serving plates.
3. 3. Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice, and season with salt and pepper. Divide evenly and mound on top of each chicken cutlet. Top with cheese. Serve.
4. Calories: 487
5. Total Fat: 27 grams
6. Saturated Fat: 4 grams
7. Total Carbohydrates: 6 grams
8. Protein: 53 grams
9. Sodium: 278 milligrams
10. Cholesterol: 132 milligrams
11. Fiber: 1 gram
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