Cutlets Romano with Arugula Salad

Name: Cutlets Romano with Arugula Salad
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: Italian, European, Mediterranean
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/2 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon coarsely ground black pepper; 1 jar roasted red peppers, drained and thinly sliced; 2 bags arugula; 1/2 cup plain dried bread crumbs; 1/3 cup grated Romano cheese; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1 large egg; 4 skinless boneless chicken breast halves; 1 tablespoon olive oil; Lemon wedges

1 step

Prep:25minCook:8min

Updated at: Wed, 16 Aug 2023 20:32:43 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories425.4 kcal (21%)

Total Fat13.6 g (19%)

Carbs19.4 g (7%)

Sugars5.7 g (6%)

Protein52.2 g (104%)

Sodium775.8 mg (39%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsfresh lemon juice

1 tablespoonolive oil

½ teaspoonsugar

⅛ teaspoonsalt

⅛ teaspooncoarsely ground black pepper

1 jarroasted red peppers

drained and thinly sliced

2 bagsarugula

½ cupplain dried bread crumbs

⅓ cupgrated romano cheese

¼ teaspoonsalt

¼ teaspooncoarsely ground black pepper

1egg

large

4skinless boneless chicken breast halves

1 tablespoonolive oil

lemon wedges

Instructions

Step 1

1. Prepare Arugula Salad: In large bowl, with wire whisk or fork, mix lemon juice, olive oil, sugar, salt, and black pepper. Add red peppers and toss to coat: place arugula on top and set salad aside. 2. Prepare Chicken Cutlets: On waxed paper, combine bread crumbs, Romano cheese, salt, and pepper. In pie plate, beat egg with fork. Dip chicken cutlets into egg, then into crumb mixture to coat both sides. 3. In nonstick 12-inch skillet, heat 1½ teaspoons oil over medium-high heat until hot. Add half of cutlets and cook about 2 minutes per side or just until chicken loses its pink color inside and is golden brown outside. Repeat with remaining oil and cutlets. 4. To serve, toss Arugula Salad and spoon onto 4 dinner plates. Arrange cutlets on top of salad. Serve with lemon wedges.