Description
The perfect recipe for a weeknight dinner or even a dinner party!
Ingredients
For the Green Goddess Dressing Magic Elixir:
- 2 oil-packed anchovy filets
- 3 garlic cloves, chopped fine
- 1 cup store-bought or homemade mayonnaise
- 2 handfuls basil leaves
- 4 tablespoons fresh tarragon leaves or chives, finely chopped
- 1/4 cup parsley
- 1 tablespoon lemon juice
- 5 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 pinches salt
For the chicken:
- 4 chicken cutlets
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder, or more
- 1 teaspoon dried basil
- 2 tablespoons olive oil, plus additional as needed
For the Salad:
- Arugula
- Salt (for greens)
- Sliced avocado
- Marinated Red Onions
- Lemon wedges
Instructions
- To make the dressing, blend all of the ingredients to combine well. Taste and add salt, pepper, and more lemon juice for extra tang, if desired. Set aside while you cook the chicken.
- Place chicken cutlets between two pieces of plastic wrap or wax paper and pound evenly with a mallet or small pan on both sides to 1/2- to 1/4-inch thick. Be sure not to rush the process or pound them too hard as you may break down the meat. I like to flip the meat back and forth to avoid over-pounding one side. If your cutlets are already thin enough for your liking or if you don’t have time, you can skip this step.
- In a small bowl, combine salt, pepper, garlic powder and dried basil. Sprinkle seasoning over both sides of the cutlets.
- Heat 2 tablespoons of olive oil in a large, non-stick sauté pan over medium-high heat. Add the cutlets, as many that can fit without crowding the pan (you may have to do them in batches). Sauté on the first side for 4-6 minutes depending on the thickness of your cutlets then flip over and cook until golden brown, an additional 4-6 minutes or so. If the pan gets too hot, lower the temp to medium.
- If cooking in batches, place cooked cutlets on a baking sheet and keep warm in a 200F oven. Add additional olive oil (about 1 tablespoon) to the pan and repeat the process. (If there are too many burned bits on the bottom of the pan, wipe them out and start fresh with 2 tablespoons of olive oil.)
- On one half of a platter, arrange a bed of arugula and salt the greens. Place the chicken cutlets on the other half of the platter. Place the sliced avocado over the arugula and top with marinated onions. Drizzle a little marinated onion oil over the salad platter. Serve with lemon wedges and Green Goddess dressing on the side.
Notes
Teri Tip: If the cutlets (or chicken breasts) are too large, you can carefully cut them into two pieces horizontally with a sharp knife which should make pounding them and cooking them easier.
Nutrition
- Serving Size:
- Calories: 615
- Sugar: 2.3 g
- Sodium: 815.3 mg
- Fat: 55.3 g
- Carbohydrates: 7.9 g
- Protein: 22 g
- Cholesterol: 88.2 mg