I love a good chicken cutlet. I mean, who doesn’t? It’s crispy, juicy, and just downright satisfying. But let’s be real, sometimes you need to change things up a bit. And that’s where this version with the arugula salad gets a bit of a twist. Spoiler alert, we’re adding pomelo. It’s this season’s new citrus it girl, at least in my eyes she is, so she’s getting featured here.

I love a pomelo, a little more mild and less acidic than some other citrus fruits, think of it a less bitter grapefruit. And they’re also pretty large, so you’ll only need one for this recipe. But, if you can’t fine a pomelo, sub in any other citrus you like, grapefruit, mandarins, oranges, or do a combination.

But enough chit-chat, let’s get down to business. I’ve got a killer recipe for you that will have you drooling in no time. It’s the perfect combination of crispy chicken, peppery arugula, nutty parmesan and that glorious pomelo. This is the kind of dish I could eat every day. Plus, it’s pretty adaptable once you have the crispy chicken cutlet part down. I have a detailed recipe for chicken cutlets, but honestly it’s a pretty straightforward process. Pound your chicken breast, flour, egg, panko and then fry. Toss your salad together and top that cutlet.