Tuscan Herb Chicken Cutlet with Arugula Salad
Tuscan Herb Chicken Cutlet with Arugula Salad
Brie Thompson
4
20 minutes
15 minutes
Main
Crispy, golden chicken cutlets are always a win at my table. A marinade of Sun-Dried Tomato Barrel Aged Balsamic and Tuscan Herb Infused Olive Oil adds big flavor, and a crunchy panko and Parmesan crust seasoned with Mediterranean Rosemary Rub and Black Garlic Infused Sea Salt takes it even further. Pile the cutlets on a peppery arugula salad and dinner is done.
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Ingredients
Cutlets
- 2 Chicken Breasts
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 4 Tbsp Tuscan Herb Infused Olive Oil, divided
- 1 Tbsp plus 1 tsp Mediterranean Rosemary Rub, divided
- 1 tsp Black Garlic Infused Sea Salt, divided
- 2 cups Panko Bread Crumbs (*see notes for gluten free option)
- ½ cup Parmesan Cheese, grated
Salad
- 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 Parmesan Cheese, freshly grated
Directions
Butterfly the chicken breasts in half. If needed, pound to an even ½ inch thickness using a meat tenderizer.
Place the 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 the bag and marinate in the refrigerator for 30 minutes to 6 hours.
In a shallow dish, mix the panko, Parmesan Cheese, 1 Tbsp Mediterranean Rosemary Rub, and ½ tsp Black Garlic Infused Sea Salt. Remove the chicken from the marinade and coat each piece thoroughly in the seasoned panko mixture.
Heat the remaining 3 Tbsp Tuscan Herb Infused Olive Oil in a large skillet over medium high heat. Once hot, add the chicken and cook until golden brown and the internal temperature reaches 165°F, 3 to 4 minutes per side. Transfer to a wire rack or paper towel lined plate and let rest for 5 minutes.
In a large bowl, toss the arugula with 1 tsp Sun-Dried Tomato Barrel Aged Balsamic, 1 tsp Tuscan Herb Infused Olive Oil, ¼ tsp Black Garlic Infused Sea Salt, and the Parmesan Cheese.
Serve each chicken cutlet immediately with a portion of the arugula salad.