Simple Chicken Cutlet with Arugula Salad
Serves 420 mins prep10 mins cook
A delicious recipe for chicken cutlets served with a fresh arugula salad, featuring pan-fried chicken breasts coated in breadcrumbs and topped with cheese and bacon. The salad is dressed with Dijon mustard and red wine vinegar, packed with baby arugula and cherry tomatoes for a vibrant side.
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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, 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!View original recipe