Crispy Chicken Cutlets with Arugula Salad

A juicy and crunchy chicken cutlet topped with a simple arugula salad tossed in a lemon vinaigrette

I think this recipe for Crispy Chicken Cutlets and Arugula Salad originated from Ina Garten but I’ve been making a version of this dish for years. I love its simplicity and versatility. It’s only 7 ingredients (this includes the salt & pepper!) and it’s the freshest, most satisfying meal!

Crispy chicken coated in panko and topped with a light and refreshing salad makes the easiest, most satisfying meal.

Why You’ll Love This Recipe

There is nothing quite like a grown up chicken finger - one you can feel good about eating because 1) you made it yourself, 2) it’s cooked in heart healthy extra virgin olive oil and 3) when it’s paired with a bright and lemony salad, it’s absolutely delicious.

arugula tossed in olive oil, lemon juice, parmesan and that's it!  Delish!

Why This Recipe Works

If you are anything like me, your family meal times need flexibility and variety. Not everyone in the house seems to eat the same things at any given time. Because I am the cook, I do get to choose, but I like for the meal to be eaten, therefore, options are key. And with this dish, the options you can make are endless! My girls like it when I top the cutlets with tomato sauce and mozzarella and let that melt together. Sully will eat these chicken cutlets cut into wedges and he’ll eat them with his fingers like chicken nuggets. Everyone is happy!

 

Crispy Chicken Cutlets with Arugula Salad

Ingredients:

  • Boneless, skinless chicken cutlets (1 per person. You can either buy these as is or cut a chicken breast in half or pound down a chicken breast – you basically just want a thin cut of boneless, skinless chicken breast and they should be about the same size)

  • 2 eggs

  • 2 cups Panko bread crumbs (I prefer to use Panko because it gets really crispy)

  • Juice of 1 lemon

  • Salt + Pepper

  • 1/4 (plus more if needed) extra virgin olive oil

  • 4 cups Arugula

  • 3/4 cup Parmesan Cheese, shaved or grated

Directions:

  1. Pat your chicken dry and season with salt and pepper. Prep your dredging station for your chicken – beat 2 eggs on one plate and pour your panko onto another plate. Dredge your chicken in the egg, followed by the panko and set aside. Preheat a nonstick skillet over medium heat with about 1/4 inch of extra virgin olive oil. Cook your chicken (4-5 minutes on each side, may be quicker depending on how thick your cutlets are), season with salt and pepper.

  2. In a bowl, mix together your arugula, 2 tbsp of olive oil, the juice of 1 lemon, the 3/4 cup Parmesan Cheese, salt and pepper. On a plate, lay your chicken down and top with the arugula salad.

  3. Enjoy!

 

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