Name: Simple Chicken Cutlet with Arugula Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Organic Onion Powder; Hormel Black Label Thin Cut Canadian Bacon; Organic Arugula; Sargento Block Cheese Fiesta Pepper Jack Natural Cheese; SIGNATURE SELECTS Vinegar, Red Wine; French's® Stone Ground Dijon Mustard; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; El Guapo Garlic Powder; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Chicken Breast Skewer; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Dynasty Japanese Style Bread Crumbs, Rice Panko; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

1: Season the chicken with salt, pepper, onion powder, and garlic powder on each side.

2: In 3 different shallow bowls, prepare the flour, eggs, and breadcrumbs.

3: Dip the chicken in the flour mixture, then in the egg mixture, and finally coat with bread crumbs.

4: Place 2 large nonstick pans over medium-high heat. Add 3 tbsp of butter and 2 tbsp of olive oil to each pan.

5: Once the butter has melted, add the chicken. Cook for about 2-3 minutes on each side until golden brown and reach an internal temperature of 165°F.

6: Add the cheese slices to the top of the chicken and broil in the oven until the cheese is melted.

7: Sprinkle with chopped bacon.

8: In a bowl, mix the salad dressing ingredients (Dijon mustard, red wine vinegar, and olive oil for salad) and toss with the arugula and tomatoes.

9: Add the arugula salad to the chicken and enjoy!

Simple Chicken Cutlet with Arugula Salad

Serves 4

20 mins prep

10 mins cook

30 mins total

What you need

How to make