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Chicken Cutlets with Arugula and Pomelo
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5 from 1 vote

Chicken Cutlets with Arugula and Pomelo Salad

Crispy chicken cutlets topped with an arugula and pomelo salad.
Prep Time15 minutes
Cook Time10 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Italian
Keyword: arugula, chicken, citrus, cutlet, dinner salad
Servings: 2
Author: Rachel Lerro

Ingredients

The Chicken Cutlets

  • 2 Chicken Breasts Butterflied and Pounded Thin
  • 1 C Flour
  • 2 Eggs
  • 2 C Breadcrums
  • Olive oil for Frying

The Salad

  • 1 Large Handful Arugula
  • 1 Pomelo Diced or Supremed
  • 1 Mandarin Orange Diced or Supremed
  • 1 Shallot Finely Sliced
  • 1/4 C Olive Oil
  • Lots of Shaved Parmesan
  • Salt
  • Pepper

Instructions

  • Butterfly and pound your chicken breast. Season with salt. Coat with flour, egg, then breadcrumbs. Pan fry till cooked through, brown and crispy.
  • Toss arugula, shallots, pomelo, mandarin, olive oil, salt and pepper. Generously top your cutlet with that salad, add lots of shaved parmigiano. And then dig in!