Category: Main | Servings: 4 | Prep Time: 45 minutes | Cook Time: 15 minutes
Crispy Tuscan Herb Chicken Cutlets glazed with Sun-Dried Tomato Barrel Aged Balsamic and seasoned with Mediterranean Rosemary Rub and Black Garlic Infused Sea Salt. Served over a fresh arugula salad tossed with tangy balsamic, Parmesan, and Tuscan Herb Infused Olive Oil. A simple, flavorful meal perfect for weeknight dinners or impressing guests.
Ingredients
Cutlets
- 2 Chicken Breasts
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 4 Tbsp Tuscan Herb Infused Olive Oil
- 1 Tbsp + 1 tsp Mediterranean Rosemary Rub & Seasoning, divided
- 1 tsp Black Garlic Infused Sea Salt, divided
- 2 cups Panko Bread Crumbs
- ½ cup Parmesan Cheese, grated
Salad
- 2 cups Arugula
- 1 tsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 tsp Tuscan Herb Infused Olive Oil
- ¼ tsp Black Garlic Infused Sea Salt
- ⅓ cup Freshly Grated Parmesan Cheese
Directions
- Butterfly chicken breasts in half. If needed, pound to an even ½″ thickness using a meat tenderizer.
- Place chicken in a zip-top bag with 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, 1 Tbsp Tuscan Herb Infused Olive Oil, 1 tsp Mediterranean Rosemary Rub, and ½ tsp Black Garlic Infused Sea Salt. Seal and marinate for at least 30 minutes up to 6 hours in the fridge.
- In a shallow dish, mix together panko, Parmesan cheese, 1 Tbsp Mediterranean Rosemary Rub, and ½ tsp Black Garlic Infused Sea Salt. Remove chicken from the marinade and coat each piece thoroughly in the seasoned panko mixture.
- Heat 3 Tbsp Tuscan Herb Infused Olive Oil in a large skillet over medium-high heat. Once hot, pan-fry chicken for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate and let rest 5 minutes before serving.
- In a bowl, combine the ingredients for the salad. Toss gently to combine.
- Serve each chicken cutlet with a portion of the arugula salad. Enjoy!
