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Cheesy Chicken Cutlets With Arugula

Diet.Guru's picture
Ingredients
  Arugula 4 Ounce, cleaned and dried
  Tomato 1 Medium, cut into 8 thin slices
  Fresh mozzarella 1⁄2 Pound, cut into 8 thin slices
  Canola oil 3 Teaspoon, divided
  Unsalted butter 5 Teaspoon, divided
  Chicken cutlets 32 Ounce (8 Pieces, 4 Ounce Each)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1. Place the tomato slices on a cutting board or large platter. Top each with one-eighth of the arugula and a slice of mozzarella.
2. Heat 1 1/2 teaspoons of the oil and 1 1/2 teaspoons of the butter in a large nonstick skillet over medium-high heat until it shimmers. Season chicken with salt and pepper. Add 4 cutlets and cook until lightly browned on one side, about 2 minutes. Turn and top each with a tomato, arugula, and cheese pile. Cover and cook until chicken is just opaque inside and cheese is melted, about 3 minutes. Transfer to serving plate and cover loosely with foil to keep warm.
3. Wipe out skillet; repeat with remaining oil, butter, chicken, and tomato piles. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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