I long ago joined the chicken paillard (aka cutlet) fan club. It basically cuts the cooking time of chicken in half, making it a true weeknight wonder! Melted cheese, tomatoes, arugula and crusty bread are all you need to pull this dinner together. Plus you can make it year round, either on your outdoor grill or on a grill pan inside.
This is a quick 10-ingredient-or-less, all-in-one meal. You’ve got grilled chicken, topped with melty fresh mozzarella and a sweet-and-spicy tomato salad with arugula. Plus grilled bread because grilled bread is always the best accompaniment to any meal. You can add some nice charred grilled bread to the side of any dinner plate and it will automatically look more appetizing. Try it sometime!
You can use hot or sweet peppers, like Peppadews from the salad bar or the little cherry peppers packed in brine. Trader Joe’s sells some hot cherry peppers that I always have in my fridge. The brine helps to make a little dressing for the arugula and seriously…that’s it! Dinner is done and on the table.
If you need-or want-more chicken cutlet/paillard inspiration, make this crispy chicken paillard topped with prosciutto, Brie and arugula. It is one of my all-time favorite meals! You can make them crispy or not, top them with just about anything and throw some grilled bread and arugula on top and I promise it will be delicious.
[tasty-recipe id=”36738″]
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