never enough chicken cutlets
This week they're getting topped with arugula, pomelo & parm
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Another week, another chicken cutlet recipe. I love a good chicken cutlet. I mean, who doesn’t? It’s crispy, juicy, and just downright satisfying. But let’s be real, sometimes you need to change things up a bit. And that’s where this version with the arugula salad gets a bit of a twist. Spoiler alert, we’re adding pomelo.
If you haven’t had a pomelo before, think of it as a more mild grapefruit. A little less acid and not too bitter. They’re also pretty large, so you’ll only need one for this recipe. If you can’t fine a pomelo, sub in any other citrus you like, grapefruit, mandarins, oranges, or do a combination.
Ok, now onto the recipe…
Ingredients
The Cutlets:
2 Chicken Breasts Butterflied and Pounded Thin
1 C Flour
2 Eggs
2 C Breadcrums
Olive oil for Frying
The Salad:
1 Large Handful Arugula
1 Pomelo Diced or Supremed
1 Mandarin Orange Diced or Supremed
1 Shallot Finely Sliced
1/4 C Olive Oil
Lots of Shaved Parmesan
Salt
Pepper
Instructions
Butterfly and pound your chicken breast. Season with salt. Coat with flour, egg, then breadcrumbs. Pan fry till cooked through, brown and crispy.
Toss arugula, shallots, pomelo, mandarin, olive oil, salt and pepper. Generously top your cutlet with that salad, add lots of shaved parmigiano. And then dig in!
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