Directions

1. Total Time: 1 hr 1 min.
2. Prep25 min.
3. Inactive30 min.
4. Cook6 min.
5. Yield:4 servings .
6. Level:Easy..Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato SaladAdd Timer Timer Name: 25 Characters Max Enter Time: : : Start You can create up to five timers
7. Ingredients1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling 1 small shallot, chopped 1/2 teaspoon coarsely ground fresh black pepper 4 boneless, skinless, chicken breasts, 8 ounces each Kosher salt 6 ounces baby arugula 1 1/2 cups red and yellow pear or cherry tomatoes 1 small red onion, halved and thinly sliced, optional 2 tablespoons red wine vinegar Thinly shaved Parmigiano-ReggianoDirectionsWhisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
8. 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 and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
9. Heat your grill to high.
10. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
11. While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
12. Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.
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15. Ingredients
16. /4 cup fresh lemon juice
17. /4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
18. small shallot, chopped
19. /2 teaspoon coarsely ground fresh black pepper
20. boneless, skinless, chicken breasts, 8 ounces each
21. Kosher salt
22. ounces baby arugula
23. 1/2 cups red and yellow pear or cherry tomatoes
24. small red onion, halved and thinly sliced, optional
25. tablespoons red wine vinegar
26. Thinly shaved Parmigiano-Reggiano
27. Directions
28. Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
29. 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 and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
30. Heat your grill to high.
31. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
32. While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
33. Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.