Best Lemon And Pepper Marinated Chicken Cutlets With Arugula Recipes

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LEMON PEPPER CHICKEN CUTLETS WITH ARUGULA SALAD {BAKED CHICKEN CUTLETS}



Lemon Pepper Chicken Cutlets with Arugula Salad {Baked Chicken Cutlets} image

Baked chicken cutlets over pan-fried *any* day! These Lemon Pepper Chicken Cutlets with Arugula Salad offer you an unfussy, light, and nutritious dinner option.

Provided by Dana Sandonato

Number Of Ingredients 12

1 large chicken breast
1/2 cup all purpose flour
1 egg, beaten
3/4 cup panko bread crumbs
2 TBSP good quality lemon pepper seasoning, plus extra to taste (*See Notes)
Cracked Black Pepper
Lemon wedges, for serving
4 cups baby arugula
Juice of half a large lemon (about 3 TBSP)
Zest of half a large lemon
1 radish, thinly sliced (preferably with a mandolin)
Shaved pecorino romano or parmesan (about 1/4 cup)

Steps:

  • Preheat oven at 375º F.
  • Place the chicken breast on a clean cutting surface. Place one hand flat on top of the chicken breast and, holding your knife parallel to the cutting board, carefully slice it horizontally, resulting in two chicken cutlets. Place the cutlets in a plastic bag, seal it, and give the cutlets a few firm hits with a meat mallet or heavy rolling pin to tenderize; set aside.
  • Set up three shallow bowls; fill one with the flour, one with the beaten egg, and one with the panko crumbs. Mix 2 TBSP of lemon pepper seasoning into the panko brean crumbs.
  • Dredge the chicken breasts in the flour, egg, then the lemon pepper panko mix. Press the panko bread crumbs firmly into the chicken breasts and set them onto a baking sheet. Sprinkle with a little more lemon pepper seasoning and hit is with some freshly cracked black pepper.
  • Place in the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165º F.In the meantime, prep the salad.
  • Place 4 cups of arugula into a large bowl. With a microplane/zester, grate and sprinkle the zest of half a lemon over the greens. Then, squeeze the juice of half a lemon over the greens. Toss with your hands and massage the lemon juice into the greens for even distribution.
  • Add the thinly sliced radishes and the shaved cheese. Give it a quick toss.
  • Once the chicken is ready, plate it, and drop the arugula salad next to it. Serve with lemon wedges and spritz the cutlets with fresh lemon juice before digging in.

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



Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h1m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Heat your grill to high.
  • 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.
  • 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.
  • 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.

LEMON AND PEPPER MARINATED CHICKEN CUTLETS WITH ARUGULA



Lemon and Pepper Marinated Chicken Cutlets with Arugula image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 487, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 278 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 53 grams

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

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.

CHICKEN CUTLETS WITH SPICY ARUGULA



Chicken Cutlets with Spicy Arugula image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

4 chicken cutlets, 4 to 5 ounces each
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs
2 cups panko breadcrumbs
1/4 cup grated Parmesan, plus Parmesan shavings, for serving
2 teaspoons Italian seasoning
1/2 teaspoon dried basil
Canola oil, for frying
Spicy Arugula, recipe follows
Lemon wedges, for serving
1 1/2 tablespoons freshly-squeezed lemon juice (about 1/2 lemon)
1 tablespoon chopped shallots
Heaping 1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula

Steps:

  • Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
  • Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
  • Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
  • Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
  • Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
  • Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.

MARINATED CHICKEN BREAST WITH ARUGULA



Marinated Chicken Breast with Arugula image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

1/4 cup olive oil
1 tablespoon Meyer lemon zest plus 2 tablespoons juice, plus 1 Meyer lemon, halved, for garnish
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon honey
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 cups baby arugula
1/4 cup shaved Parmesan

Steps:

  • Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
  • Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
  • Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.

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



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

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.

CHICKEN SCALLOPINE WITH ARUGULA AND LEMON



Chicken Scallopine With Arugula and Lemon image

These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

1 bunch (6 ounces) arugula, large stems removed
Coarse salt and freshly ground pepper
8 small chicken cutlets, each about 1/4-inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 lemon, quartered
2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler

Steps:

  • Divide arugula among 4 plates, leaving center of each empty; season with salt and pepper. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Working in batches so as not to crowd, place cutlets in pan and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until completely cooked through, 2 to 3 minutes. Transfer to plates, next to arugula. Wipe out pan and repeat with remaining oil and chicken. Drizzle with oil, scatter with cheese, and serve, with lemon wedges.

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