Cheesy Chicken Cutlets with Arugula
|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)|
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.