Chicken Cutlet with Arugula Salad
Serves 420 mins prep10 mins cook
Simple chicken cutlet prepared with pounded chicken breasts, seasoned, and breaded, served alongside a fresh arugula salad with cherry tomatoes and a homemade vinaigrette.
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What you need
Instructions
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, egg mixture, and then the bread crumbs, ensuring each side is fully coated. 4: Place 2 large nonstick pans over medium-high heat. 5: Add 3 tbsp of butter and 2 tbsp of olive oil to each pan. 6: Once the butter has melted, add the chicken. 7: Cook for about 2-3 minutes on each side, until golden brown and internal temperature reaches 165°F. 8: Add cheese slices to the top of the chicken and broil in the oven until cheese is melted. 9: Sprinkle with chopped bacon. 10: In a bowl, mix the salad dressing ingredients and toss with the arugula and tomatoes. 11: Add the arugula salad to the chicken and enjoy!View original recipe