Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece
LightSalad25 minutes

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.

Total time
25 m
20 m hands-on
Serves
3
as a main
Pan
1
skillet
Difficulty
Easy
beginner

Raw materials

Splitting the breast into thin cutlets means a fast, even cook.

Meatigo chicken boneless breast, 450 g pack
Chicken Boneless Breast
450 g · 1 pack · 13% off
₹279₹320
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Ingredients

0 of 15 ready
Serves
From Meatigo
Marinade
Salad

Method

Cutlets cook in 4 minutes a side. Do not walk away.

  1. 01
    Get 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.

  2. 02
    Make cutlets

    Slice each breast in half horizontally into two thin cutlets. Cover with cling film and flatten gently to an even 1 cm.

  3. 03
    Marinate

    Mix the marinade, coat the cutlets and rest for 15 minutes.

  4. 04
    Sear

    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.

  5. 05
    Rest

    Rest the cutlets for 3 minutes on a board.

  6. 06
    Dress 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.

Start with the breast

Fresh chicken from Meatigo, delivered to your door.

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1 cut
₹279
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