Chicken cutlets over arugula is about as satisfying as it gets. I always seem to forget this and time goes by until I make it again and invariably as I sit there eating it, I think to myself, “This is so good! What took me so long to make this again?!”
Chicken Cutlets Over Argula
Chicken cutlets (save yourself the extra money and just buy regular chicken breasts, butterfly them if need be and pound them out to about 1/2-inch thick)
Dried breadcrumbs (I keep mine in a ziploc bag in the freezer to keep them fresh)
Olive oil, for shallow frying and dressing greens
Juice of 1/2 lemon
Salt and pepper the cutlets and bread them: first in flour, then egg wash, then breadcrumbs mixed with parm. Fry them up in olive oil until brown on both sides.
(Yes, I could fry them in cheaper oil; vegetable oil, plain olive oil, canola oil. Yes, I know extra-virgin olive oil is used mainly for salads, dressings, drizzling. I get it. But damn, I just don’t feel like taking up valuable counter space with 5,000 bottles of oil for different purposes. I buy gallons of extra-virgin olive oil in metal containers. And then I use it. Period.)
Dress the greens with some olive oil, lemon juice and a pinch of sea salt. Serve over the cutlets.
Because I was starving and wanted MORE FOOD (when do I not?), I sliced up one of the larger tomatoes I got at the farmers’ market, drizzled it with olive oil and some sea salt. I also put out some sheep’s milk cheese I got there as well. So my dinner became this:
Pretty damn satisfying dinner in under 30 minutes. Take that, Rachael Ray!
TIP: Buying a piece of good cheese at the beginning of the week is a great way to make lighter, smaller meals more satisfying. Just having a salad for dinner doesn’t really do it for me. How the hell can you possibly get excited over lettuce?! However, a salad plus cheese and crackers or cheese and bread = YUM!