
Lemon-Herb Chicken Breast Cutlets with Arugula Salad
Thin, golden breast cutlets marinated in lemon and herbs, served over peppery arugula with tomatoes and parmesan.
Raw materials
Splitting the breast into thin cutlets means a fast, even cook.

Ingredients
Method
Cutlets cook in 4 minutes a side. Do not walk away.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Make cutlets
Slice each breast in half horizontally into two thin cutlets. Cover with cling film and flatten gently to an even 1 cm.
- 03Marinate
Mix the marinade, coat the cutlets and rest for 15 minutes.
- 04Sear
Heat a skillet on medium-high. Cook the cutlets for 3 to 4 minutes per side until golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Rest
Rest the cutlets for 3 minutes on a board.
- 06Dress and serve
Toss the arugula and tomatoes with the oil, lemon and salt. Pile onto plates, top with sliced cutlets and parmesan.
Questions
Can I grill the cutlets?+
Yes. Use a hot griddle pan or barbecue for 3 to 4 minutes per side.
Can I use fresh herbs only?+
Yes. Use a tablespoon of chopped fresh oregano and thyme instead of dried.