Best Grilled Chicken Cutlets With Lemon And Black Pepper And Arugula Tomato Salad Recipes

BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES

Steps:

• In a medium bowl, whisk olive oil and balsamic.
• Add tomatoes, basil and onions; season with salt and pepper. and toss.
• Set aside at least 10 minutes so the juices combine.
• Preheat oven to 450°.
• Place a large baking pan in the oven to get hot.
• Combine breadcrumbs and grated cheese in one bowl.
• In another bowl combine olive oil, lemon juice, and pepper.
• Lightly pound chicken breasts into cutlets, you should have 6.
• Wash and dry cutlets well with paper towels; season with salt and pepper.
• Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
• Remove the baking pan from the oven and spray with cooking spray.
• Place the chicken on the baking sheets and spray with olive oil spray on top.
• Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
• Remove from the oven and top with arugula and tomato salad on top.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

LEMON AND PEPPER MARINATED CHICKEN CUTLETS WITH ARUGULA

Steps:

• 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. 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. 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.

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE

Steps:

• Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.