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Ingredients
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Chicken Cutlet
Arugula Salad
Pesto
Roasted Tomatoes
Method
Chicken Cutlet Preparation
- 1
Prepare Chicken
Pound the chicken breasts to an even thickness using a meat mallet.
- 2
Dredge Chicken
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dip each chicken breast into the flour, then into the eggs, and finally coat with breadcrumbs.
- 3
Cook Chicken
Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for 5-7 minutes on each side, or until golden brown and fully cooked. Remove and let rest.
Arugula Salad Preparation
- 4
Combine Ingredients
In a large bowl, combine arugula, halved cherry tomatoes, lemon juice, olive oil, salt, and pepper. Toss well to combine.
Pesto Preparation
- 5
Blend Pesto
In a food processor, combine basil leaves, pine nuts, grated Parmesan cheese, garlic, and salt. Pulse until finely chopped. Slowly add olive oil while blending until smooth.
Roasted Tomatoes Preparation
- 6
Prepare Tomatoes
Preheat oven to 400°F (200°C). Cut Roma tomatoes in half and place them on a baking sheet.
- 7
Season and Roast
Drizzle olive oil over the tomatoes and season with salt and pepper. Roast in the oven for 20-25 minutes, or until they are soft and slightly caramelized.
