Chicken Cutlets with Garlic Lemon Arugula

There’s something magical about the combination of crispy chicken cutlets and a fresh, zesty arugula salad.

This dish is not only delicious but also straightforward to prepare.

Let’s dive into the details and learn how to make this perfect meal.

Ingredients

For the Chicken:

• 1.5-2 lbs boneless, skinless chicken breasts (sliced into thin cutlets or pounded thin)
• 1/2 cup flour
• 2 eggs, whisked
• 1/2 cup Italian breadcrumbs
• 2/3 cup panko breadcrumbs
• 1.5 cups peanut oil (or your preferred frying oil)

For the Arugula Salad:

• 3-5 oz arugula
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 lemon, juiced
• Salt and pepper to taste

Instructions

Preparing the Arugula Salad

1. Make the Dressing: In a large bowl, mix together the olive oil, minced garlic, lemon juice, salt, and pepper. This will be your dressing for the arugula.
2. Toss the Salad: Just before serving, add the arugula to the bowl with the dressing and toss to combine. This ensures that the arugula stays fresh and crisp.

Preparing the Chicken Cutlets

1. Prepare the Chicken: Slice the chicken breasts into thin cutlets or use a mallet to pound them until they are thin. This will help them cook quickly and evenly.
2. Set Up the Breading Station:

• In one shallow dish, add the flour.
• In a second shallow dish, add the whisked eggs.
• In a third shallow dish, mix together the Italian breadcrumbs and panko breadcrumbs.

1. Bread the Chicken:

• Dredge each piece of chicken first in the flour, shaking off any excess.
• Next, dip the chicken into the egg, ensuring it is fully coated.
• Finally, press the chicken into the breadcrumb mixture, making sure it is evenly coated. Shake off any excess breading.

1. Heat the Oil: In a large skillet, heat the peanut oil over medium heat. You’ll know the oil is ready when it starts to shimmer.
2. Cook the Chicken:

• Carefully place the breaded chicken cutlets into the hot oil. Be careful not to overcrowd the pan; cook the chicken in batches if necessary.
• Cook each cutlet for about 3-4 minutes per side, or until they are golden brown and cooked through.
• As you remove each piece from the skillet, sprinkle it with a little salt for extra flavor.

Serving the Dish

1. Plate the Chicken: Arrange the crispy chicken cutlets on a serving platter.
2. Add the Arugula Salad: Serve the garlic lemon arugula salad on the side or on top of the chicken cutlets.
3. Garnish: Add extra lemon slices on the side for an extra burst of citrus flavor.

Tips for Success

• Thin Cutlets: Ensuring the chicken is thin helps it cook quickly and evenly, giving you that perfect crispy exterior without drying out the inside.
• Hot Oil: Make sure your oil is hot enough before adding the chicken. If the oil is not hot enough, the chicken will absorb more oil and become greasy.
• Fresh Arugula: Toss the arugula with the dressing just before serving to keep it crisp and fresh.

This chicken cutlets with garlic lemon arugula recipe is perfect for a quick weeknight dinner or a special occasion.

The combination of the crunchy, flavorful chicken and the fresh, zesty salad is sure to be a hit with everyone at the table.

Enjoy!