Tuscan Herb Chicken Cutlet with Arugula Salad
Golden, herb-seasoned chicken cutlets paired with a fresh arugula salad make this a balanced and flavorful dish. Featuring bold Tuscan and sun-dried tomato notes, it’s a quick and impressive meal perfect for any night.
View Original PDFIngredients
Cutlets
- 2 Chicken Breasts
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 4 Tbsp Tuscan Herb Infused Olive Oil
- 1 Tbsp + 1 tsp Mediterranean Rosemary Rub & Seasoning, divided
- 1 tsp Black Garlic Infused Sea Salt, divided
- 2 cups Panko Bread Crumbs
- ½ cup Parmesan Cheese, grated
Salad
- 2 cups Arugula
- 1 tsp Sun-Dried Tomato Barrel Aged Balsamic Vinegar
- 1 tsp Tuscan Herb Infused Olive Oil
- ¼ tsp Black Garlic Infused Sea Salt
- ⅓ cup Freshly Grated Parmesan Cheese
Directions
- Butterfly chicken breasts in half. If needed, pound to an even ½″ thickness using a meat tenderizer.
- Place chicken in a zip-top bag with 2 Tbsp balsamic, 1 Tbsp olive oil, 1 tsp rosemary rub, and ½ tsp sea salt. Seal and marinate for at least 30 minutes, up to 6 hours in the fridge.
- In a shallow dish, mix together panko, Parmesan, 1 Tbsp rosemary rub, and ½ tsp sea salt.
- Remove chicken from marinade and coat each piece thoroughly in the seasoned panko mixture.
- Heat 3 Tbsp Tuscan Herb Infused Olive Oil in a large skillet over medium-high heat. Pan-fry chicken for 3–4 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes.
- In a bowl, combine salad ingredients and toss gently to combine.
- Serve each chicken cutlet with a portion of arugula salad. Enjoy!