Tuscan Herb Chicken Cutlet with Arugula Salad
Tuscan Herb Chicken Cutlet with Arugula Salad
Olivelle
4
45 minutes
15 minutes
Main
Crispy Tuscan Herb Chicken Cutlets glazed with Sun-Dried Tomato Barrel Aged Balsamic 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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Ingredients
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2 Chicken Breasts
2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
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
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2 cups Arugula
1 tsp Sun-Dried Tomato Barrel Aged Balsamic
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 Sun-Dried Tomato Barrel Aged Balsamic, 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!