Grilled Chicken Cutlets With Arugula Tomato Salad

Marinade:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/4 tsp black pepper
2 tsps salt
1/4 tsp red pepper flakes

1/4 tsp coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt

Salad:
6 ounces baby arugula
1 1/2 cups red & yellow pear or cherry tomatoes
1 small red onion, halved & thinly sliced, optional
2 Tblsps red wine vinegar
Thinly shaved Parmigiano-Reggiano

Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot, 2 tsps salt, 1/4 tsp red pepper flakes & 1/4 tsp black pepper in a large baking dish. *The salt turns the marinade into a brine, which makes the chicken moist & tender -- not to mention very tasty! *

Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover & marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Heat your grill to high. See Grilling Procedures, if needed.

Remove the chicken from the marinade & season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown & just cooked through.

While the chicken is grilling, combine the arugula, tomatoes, & onion, if using, in a large bowl. Toss with the vinegar & remaining 2 Tblsps of the oil & season with salt & pepper.

Place each chicken cutlet on a large plate & divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese & a drizzle of olive oil.

Serves 4.

Source
Food Network.com
Recipe by Bobby Flay

Share

Share this post