Crispy Chicken Cutlets with Arugula Salad
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!
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.
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:
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.
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.
Enjoy!
Want More delicious fall recipes?
Have you tried some of these?
Autumn Harvest Chicken and Veggie Bowl
Sheet Pan Sausage, Sweet Potato and Apples
Creamy Cider Braised Chicken Thighs with Bacon, Fennel and Rosemary
Before you go!
Please leave a comment on this recipe letting others know if you liked it and how it turned out for you! Your comments help others find these recipes and decide what to make.
And Please Join Us!
Our newsletter community is where I send out a comprehensive meal plan each week, along with so much more behind the scenes information, such as special subscribers discount codes, what I’m up to, what products I’m loving and what is inspiring me each week. I’m biased, but it really is the greatest place on the internet! You can sign up here and get my Ultimate (peri) Menopause Shopping List to help guide you in filling your kitchen with hormone supporting foods.