Quick and Easy Chicken Cutlets Over Arugula

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Serves: 4


  • 4 boneless chicken cutlets, pounded thin
  • 3-4 fresh basil leaves, chopped
  • Juice of one lemon
  • Lemon zest
  • 1 tablespoon olive oil or canola oil
  • 8-10 small cloves of garlic, chopped finely
  • 6-8 baby Portobello mushrooms, quartered
  • Onion powder
  • Salt and pepper to taste
  • Flour


Coat salt, pepper and onion powder over the chicken.

  • Heat pan and add oil. Sauté the garlic until fragrant. 
  • Dredge chicken in flour with lemon zest. Cook 5-6 minutes until browned. Turn and brown other side approximately 5-6 minutes. Sprinkle fresh basil before turning.  Add lemon juice. Reduce heat to medium (Chicken is done when temperature reaches 165 degrees). Add mushrooms. Toss all around. 
  • Arugula Salad
  • 4 handfuls of arugula
  • Handful of cherry tomatoes, sliced in half
  • Black olives
  • 2 basil leaves, diced
  • 2 tablespoons grape seed oil
  • 1 tablespoon rice vinegar

Mix thoroughly...  Place equally on four plates. Put the chicken on top of salad.  


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