Crispy Chicken Cutlets with Lemon-Herb Arugula Salad

Quick Weeknight Dinner

When I shared my Ground Turkey Tacos with Green Goddess Dressing last week, I asked what kind of recipes you wanted more of and 71% of you said quick, healthy weeknight dinners. I totally get it. Weeknights move fast, and we still want to sit down to something that looks as good as it tastes.

So here’s one that checks all the boxes (in my humble opinion): Crispy Chicken Cutlets with Lemon-Herb Arugula Salad. This dish is vibrant, fresh, and full of flavor, with just enough oomph to make a Wednesday night feel like something more. Ready in 25 minutes (yes, I timed it to ensure that it was quick), using ingredients you likely already have, and still rooted in the ethos that defines everything I share.

Living well doesn’t have to be complicated—it just has to be intentional.

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2–3

Ingredients:

For the chicken cutlets:

• 2 boneless, skinless chicken breasts

• 1 large egg

• Splash of milk (about 1 tablespoon)

• 3/4 cup Italian-style breadcrumbs

  • (If using plain breadcrumbs, add 1/2 tsp garlic powder and a pinch of dried Italian herbs)

• Sea salt & cracked black pepper, to taste

• Olive oil or avocado oil, for pan-frying

For the arugula salad:

• 4 cups baby arugula

• 1/4 cup shaved Parmesan

• 1/4 small red onion, thinly sliced

• 2 tbsp chopped fresh herbs (parsley, basil, cilantro or dill)

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil

• 1 tsp raw honey

• Sea salt & black pepper, to taste

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Method:

1. Prepare the chicken:

   • Slice each chicken breast horizontally to create 4 thin cutlets.

   • Lightly pound with a meat mallet (or rolling pin or back of a sturdy cooking spoon) for even thickness.

   • Season both sides with salt and pepper.

2. Bread the cutlets:

   • In one shallow bowl, whisk the egg with a splash of milk.

   • In another bowl, combine the Italian breadcrumbs.

   • Dip each cutlet into the egg mixture, then into the breadcrumb mixture, pressing firmly to coat.

   • Let rest for 5–10 minutes to help the coating adhere.

3. Cook the cutlets:

   • Heat a thin layer of olive oil in a large skillet over medium heat.

   • Cook cutlets for 3–4 minutes per side, until golden and cooked through.

   • Transfer to a paper towel-lined plate.

4. Assemble the salad:

   • In a large bowl, toss arugula with lemon juice, olive oil, herbs, and a pinch of salt and pepper.

   • Add shaved Parmesan and red onion slivers.

   • Drizzle the honey over the salad and toss gently to combine

5. Serve:

   • Plate the crispy cutlets alongside or over the arugula salad.

   • Finish by drizzling honey over the top of the chicken cutlets.

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With Love,

Kathleen