Tuscan Herb Chicken Cutlet with Arugula Salad

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

Instructions

1. Butterfly chicken breasts in half. If needed, pound to an even ½″ thickness using a meat tenderizer.

2. 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.

3. 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.

4. 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. 

5. In a bowl, combine the ingredients for the salad. Toss gently to combine.

6. Serve each chicken cutlet with a portion of the arugula salad. Enjoy!