Chicken Paillard with Arugula Salad

Chicken Paillard with Arugula Salad
Yield
4servings
Yield
4servings
Chicken Paillard with Arugula Salad
Yield
4servings
Yield
4servings
Ingredients
  • 2each boneless chicken breastsspilt in two lengthwise
  • 3tablespoons freshly squeezed lemon juice
  • 3tablespoons vegetable oil
  • 2teaspoons sugar
  • 1/4cup red onionssliced very thin
  • 8ounces arugula
  • Parmgiano-Reggiano cheesegrated or thin sliced using cheese peeler
  • as needed Salt and pepper
Yield:
Instructions
  1. Slice (butterfly) each chicken breast lengthwise to get four cutlets of chicken breast. T
  2. In a small bowl, add the lemon juice, vegetable oil, sugar, red onion and season with salt and pepper and whisk.
  3. Next, heat 2 tablespoons of oil in a large saute pan over medium heat. Season the chicken breasts generously with salt and pepper cook for 2-3 minutes on each side or until cooked through.
  4. Transfer the chicken to warm serving plates, and top each portion with some of the arugula salad. Using a vegetable peeler shave some of the parmigiano-reggiano cheese over the arugula and serve.