Pan-Fried Chicken Cutlets with Arugula and Lemon Caper Sauce
Pan-fried chicken cutlets are a quick and easy weeknight meal that's packed with flavor. The chicken is pounded thin and seasoned with salt and pepper, then cooked in a hot skillet until golden brown and cooked through. While the chicken is resting, a simple sauce is made by whisking together lemon juice, capers, and parsley. The arugula is tossed with the sauce and topped with the chicken cutlets. This dish is light, refreshing, and perfect for a summer meal.
The origins of pan-fried chicken cutlets are murky, but it's likely that the dish was first developed in Italy. In the 16th century, Italian immigrants brought their love of fried chicken to the New World, and the dish quickly became popular in the United States. Over time, the dish evolved to include a variety of different ingredients, including lemon, capers, and parsley. Today, pan-fried chicken cutlets are a staple of Italian-American cuisine and are enjoyed by people all over the world.
Pan-Fried Chicken Cutlets with Arugula and Lemon Caper Sauce Pan-Fried Chicken Cutlets with Arugula and Lemon Caper Sauce Pan-Fried Chicken Cutlets with Arugula and Lemon Caper Sauce Pan-Fried Chicken Cutlets with Arugula and Lemon Caper Sauce
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup arugula
  • 1/4 cup lemon juice
  • 2 tablespoons capers
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Season the chicken cutlets with salt and pepper.
  2. Heat the avocado oil in a large skillet over medium-high heat.
  3. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. Transfer the chicken cutlets to a plate and let rest for a few minutes.
  5. While the chicken is resting, make the sauce by whisking together the lemon juice, capers, and parsley in a small bowl.
  6. Add the arugula to a large bowl and drizzle with the sauce.
  7. Top with the chicken cutlets and serve immediately.
Why It Works
  • Pounding the chicken cutlets thin helps them to cook evenly and quickly.
  • Seasoning the chicken with salt and pepper enhances the flavor of the meat.
  • Cooking the chicken in a hot skillet creates a crispy exterior and a juicy interior.
  • The lemon juice, capers, and parsley add a bright and flavorful sauce to the dish.
  • The arugula adds a touch of freshness and bitterness to the dish.