Tuscan Herb Chicken Cutlet with Arugula Salad
Tuscan Herb Chicken Cutlet with Arugula Salad
Crispy Tuscan Herb Chicken Cutlets glazed with Dark Balsamic Vinegar of Modena and seasoned with Mediterranean Rosemary Rub and Black Garlic Infused Sea Salt. Served over a fresh arugula salad tossed with tangy balsamic, Parmesan, and Tuscan Herb Infused Olive Oil. A simple, flavorful meal perfect for weeknight dinners or impressing guests.
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- Author
- Olivelle
- Prep Time
- 45 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Main
Ingredients
- 2 Chicken Breasts
- 2 Tbsp Dark Balsamic Vinegar of Modena
- 4 Tbsp Tuscan Herb Infused Olive Oil
- 1 Tbsp + 1 tsp Mediterranean Rosemary Rub & Seasoning, divided
- 1 tsp Black Garlic Infused Sea Salt, divided
- 2 cups Panko Bread Crumbs
- ½ cup Parmesan Cheese, grated
- 2 cups Arugula
- 1 tsp Dark Balsamic Vinegar of Modena
- 1 tsp Tuscan Herb Infused Olive Oil
- ¼ tsp Black Garlic Infused Sea Salt
- ⅓ cup Freshly Grated Parmesan Cheese
Directions
- Butterfly chicken breasts in half. If needed, pound to an even ½″ thickness using a meat tenderizer.
- Place chicken in a zip-top bag with 2 Tbsp Dark Balsamic Vinegar of Modena, 1 Tbsp Tuscan Herb Infused Olive Oil, 1 tsp Mediterranean Rosemary Rub, and ½ tsp Black Garlic Infused Sea Salt. Seal and marinate for at least 30 minutes up to 6 hours in the fridge.
- In a shallow dish, mix together panko, Parmesan cheese, 1 Tbsp Mediterranean Rosemary Rub, and ½ tsp Black Garlic Infused Sea Salt. Remove chicken from the marinade and coat each piece thoroughly in the seasoned panko mixture.
- Heat 3 Tbsp Tuscan Herb Infused Olive Oil in a large skillet over medium-high heat. Once hot, pan-fry chicken for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate and let rest 5 minutes before serving.
- In a bowl, combine the ingredients for the salad. Toss gently to combine.
- Serve each chicken cutlet with a portion of the arugula salad. Enjoy!