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Breaded Chicken Cutlets With Tomatoes and Arugula

See full recipe on: Serious Eats



Ingredients

4 cups stale bread cubes
1 1/2 teaspoons grated zest and 1 teaspoon juice from 1 lemon
1/2 to 1 teaspoon chopped hot red chile pepper (optional)
1/4 cup chopped fresh parsley leaves
1/2 cup grated parmesan cheese
1/3 cup pine nuts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
8 chicken cutlets, about 1 1/2 to 2 pounds total weight, pounded to 1/2 inch thickness (see note above)
4 cups ripe cherry tomatoes, halved
2 cloves garlic, minced (about 2 teaspoons)
7 tablespoons olive oil, divided
4 tablespoons butter
4 cups washed and dried fresh arugula
Lemon wedges to serve

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,101
Fat 69g 107%
Carbs 58g 19%
Protein 61g 122%
Fiber 5g 20%
Cholesterol 260mg 86%
Sodium 650mg 27%
     
Fat
Carbs
Protein

Preparation








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