Chicken scaloppine with arugula, lemon, and parmesan
Instructions:
- To prevent the arugula from wilting, let the chicken cool slightly before serving.
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1/ 2 teaspoon coarse salt
- Freshly ground pepper
- Olive oil cooking spray
- 4 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 8 ounces arugula (about 1 bunch)
- 1 ounce Parmesan cheese, such as
- Parmigiano-Reggiano
- 4 lemon wedges
- One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/ 4 inch thick. Sprinkle each piece all over with 1/ 8 teaspoon salt; season with pepper.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.
- Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with 1/ 2 teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.
- SERVES 4