Crispy Tuscany Chicken Cutlets

Crispy Tuscany Chicken Cutlets Tuscany Reserve Seasoning

This Crispy Tuscany Chicken with Arugula Salad is a light yet satisfying dish that combines juicy, golden-breaded chicken cutlets seasoned with our signature Tuscany Reserve, served atop a fresh bed of arugula, cherry tomatoes, mozzarella pearls, and basil. Tossed with a simple olive oil and vinegar dressing, this vibrant meal is perfect for a refreshing lunch or an elegant dinner. Ready in under 30 minutes!

Ingredients:

For the Chicken:

• 2 tablespoons olive oil, divided

• 1 whole garlic clove, peeled and smashed

• ½ cup whole wheat panko breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 teaspoon Tuscany Reserve seasoning

• 1 pound chicken breast cutlets, ½-inch thick (about 5-6 cutlets)

For the Salad:

• 1 (6-ounce) package baby arugula

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls

• ½ cup fresh basil leaves, thinly sliced

• Olive oil

• Tuscany Reserve Dressing or olive oil & balsamic vinegar

• Tuscany Reserve, salt, and pepper to taste

Instructions:

1. Infuse the Olive Oil:In a small microwave-safe dish, combine 1 tablespoon olive oil and the garlic clove. Microwave for 15 seconds to infuse the oil. Remove and discard the garlic clove. Set the oil aside.

2. Prep the Coating:In a wide, shallow bowl, combine the panko, Parmesan cheese, and Tuscany Reserve seasoning.

3. Bread the Chicken:Brush or rub the infused oil over the chicken cutlets. Dredge each cutlet in the breadcrumb mixture, pressing lightly to ensure the coating sticks well.

4. Cook the chicken: In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. Add the breaded chicken in a single layer (work in batches if needed). Cook for about 10 minutes, flipping halfway through, or until golden and cooked through (internal temp should reach 165°F).

5. Assemble the Salad:In a large bowl, toss the arugula, cherry tomatoes, mozzarella pearls, and basil. Drizzle with Tuscany Reserve Dressing or dressing of choice to taste.

6. Serve:Plate the crispy chicken alongside or over the arugula salad for a fresh, flavorful meal.

   
   

Suggested Sides/Wine & Drink Parings:

1. Lemon Herb Orzo: A light, zesty pasta side with olive oil, lemon juice, fresh parsley, and a sprinkle of Parmesan. It complements the Tuscan flavors without overpowering the dish.

2. Grilled Garlic Bread: Crispy and buttery with a hint of char—perfect for scooping up leftover salad or adding a satisfying crunch on the side.

3. Roasted Seasonal Vegetables: Think zucchini, bell peppers, red onion, and eggplant tossed in olive oil and Tuscany Reserve seasoning. Roast until caramelized for a warm, hearty pairing.

4. Marinated White Bean Salad: A protein-packed, Mediterranean-style bean salad with cannellini beans, red onion, fresh herbs, and a red wine vinaigrette. Adds depth and texture to the plate.

5. Chilled Sauvignon Blanc: It’s bright citrus notes and crisp acidity perfectly balance the richness of the chicken and freshness of the salad.

6. Aperol Spritz: Light, refreshing, and slightly bitter—this cocktail brings a summery vibe and pairs beautifully with the herbaceous, zesty flavors in the dish.

Tips:

• Pound the Chicken Evenly: If your chicken cutlets are uneven, pound them to a uniform thickness (~½ inch). This ensures even cooking and helps the breading crisp up beautifully without overcooking the meat.

• Don’t Overcrowd the Pan: Cook the chicken in batches if needed—overcrowding causes steam, which prevents that golden crispiness from forming.

• Let the Chicken Rest: After cooking, let the cutlets rest for 5 minutes before slicing or serving. This keeps the juices locked in and prevents dryness.

• Season the Salad Just Before Serving: Dress the salad right before serving to keep the greens fresh and crisp—especially with arugula, which wilts quickly when dressed too early.

  
  

  

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