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8/19/2014 11:25 AM grooming • 0 Comments

Chicken Cutlet with Arugula Salad

Full of flavor, low in fat, but most importantly, your pickiest eater will actually eat the whole damn thing. Go on—give a cutlet some love.




For the chicken:

  • 4 whole chicken breasts

  • 2 eggs

  • 1 tbsp grated onions

  • 2 cups panko

  • Salt and pepper

  • Oregano

  • Olive oil

  • 1 whole lemon


For the salad:

  • 1 small bunch of arugula

  • 1lbs vine tomatoes

  • 1/4 cup olive oil

  • Salt and pepper



  1. Cover the chicken on a pan and cover with plastic wrap. With a rolling pin (or other heavy blunt object), firmly beat the chicken to thin it out.


  1. Mix the eggs in a bowl then coat the thin chicken in eggs. On a plate, mix the panko with the salt, pepper, and oregano to taste. Cover the chicken in the panko mix.


  1. Cover your stove pan with olive oil and then place on it the breaded chicken. Cook on each side for 4-5 minutes. Very important—don’t mess with it. Let it cook until browned.


  1. When finished, squeeze a quarter of the lemon over each chicken breast.


  1. Slice tomatoes and drain. Sprinkle salt over and then mix in with arugula. Add olive oil and salt and pepper to taste.

 Chicken Cutlet with Arugula Salad