Breaded Chicken Cutlets With Tomatoes and Arugula
See full recipe on: Serious Eats
Ingredients |
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| 4 cups stale bread cubes |
| 1 1/2 teaspoons grated zest and 1 teaspoon juice from 1 lemon |
| 1/2 to 1 teaspoon chopped hot red chile pepper (optional) |
| 1/4 cup chopped fresh parsley leaves |
| 1/2 cup grated parmesan cheese |
| 1/3 cup pine nuts |
| Kosher salt and freshly ground black pepper |
| 1 cup all-purpose flour |
| 2 large eggs |
| 8 chicken cutlets, about 1 1/2 to 2 pounds total weight, pounded to 1/2 inch thickness (see note above) |
| 4 cups ripe cherry tomatoes, halved |
| 2 cloves garlic, minced (about 2 teaspoons) |
| 7 tablespoons olive oil, divided |
| 4 tablespoons butter |
| 4 cups washed and dried fresh arugula |
| Lemon wedges to serve |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 1,101 | — |
| Fat | 69g | 107% |
| Carbs | 58g | 19% |
| Protein | 61g | 122% |
| Fiber | 5g | 20% |
| Cholesterol | 260mg | 86% |
| Sodium | 650mg | 27% |
Preparation |
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