Chicken Cutlets with Arugula & Tomatoes

Need something quick for two people? This dinner can be on the table in less than 15 minutes! Use the thin-sliced chicken breast cutlets available now in the supermarket. Peppery arugula, also known as rocket, is a perfect match with the balsamic dressing and savory chicken, but you could use baby spinach if you choose. I used store-bought Italian-style bread crumbs with good results, but had better results when I used home-made bread crumbs seasoned with salt, pepper, garlic and a little Italian seasoning. Serve with lemon wedges, optional.

1 egg
1 Tablespoon water
1 cup seasoned breadcrumbs
1 lb Chicken Cutlets
2 Tablespoons oil, for sauteing – olive or vegetable
2 teaspoons Balsamic vinegar
2 Tablespoons Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/4 teaspoon coarse grind black pepper
3 oz arugula leaves (two very large handfuls)
6 oz cherry or grape tomatoes

Lemon wedges, optional

Prepare the chicken: In a wide flat bowl, beat the egg together with one tablespoon of water until frothy and smooth. Place the bread crumbs on a flat plate. Heat a large skillet and coat the bottom with a little olive oil. Dip each chicken cutlet in the egg mixture, then dredge through the bread crumbs to coat completely. Place in the skillet over a medium-high heat. Saute until evenly browned and cooked completely, about 4 minutes per side, longer if using whole chicken breasts.

While chicken is cooking:

Prepare the salad dressing: In a small bowl, whisk together the balsamic vinegar with two tablespoons of olive oil, the salt and pepper and set aside.

Prepare the salad: Wash the arugula leaves and spin dry. Divide the leaves on two dinner plates. Cut the tomatoes in half and distribute evenly over the greens.

Assemble and serve:
 Drizzle the salad dressing evenly over the arugula and tomatoes. Place two cutlets over the top of the salad on each plate and serve.

Serves 2.

RV NOTES: This dish is very quick to prepare and is a good way to get nutritious greens in your diet. Use paper plates/bowls for egg dip and breadcrumbs and a non-stick fry pan for easy clean-up in the RV. The recipe is an entire meal – serve with rolls if desired.