Serves 4.
Note: This is a variation on fried chicken, with less oil. The key is getting the chicken breasts very thin and even. If you don't have a meat mallet, a rolling pin will work. From "The Fresh 20," by Melissa Lanz.
• For the chicken:
• 2 boneless, skinless chicken breasts, sliced lengthwise into 4 thin pieces
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. sweet Hungarian paprika
• 1/4 c. olive oil
For the salad:
• 4 c. baby arugula, washed and dried
• 6 oz. cherry or grape tomatoes (about 1 c.)
• 1/4 c. salad dressing of your choice
• 2 oz. feta cheese, crumbled
Directions
For the chicken: One at a time, place each piece of chicken between 2 pieces of parchment paper or plastic wrap and pound to 1/8-inch thick. Season the chicken on both sides with the salt, pepper and paprika.
Heat oil in a 12-inch skillet until very hot. Add chicken cutlets, being careful not to crowd the pan (it may be necessary to cook the chicken in batches), and cook for about 4 minutes per side, or until golden brown on both sides. Remove from heat and transfer to paper-towel-lined plate.
For the salad: In a bowl, toss the arugula and tomatoes with the dressing. Top each chicken piece with about a cup of the arugula salad. Sprinkle with feta.
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