Chicken Cutlets with Arugula
- What to do with those leftover cutlets!
This is beyond simple; I served these with my Tortellini Soup and a light salad. Great meal for a busy day or if you’re in a hurry.
6 – 8 Chicken cutlets already cooked
1/2lb mozzarella cheese sliced
Small chunk of Parmigiano Reggiano cheese (optional)
2 ripe tomatoes tiny cubed
Splash of Virgin Olive oil
Pear White Balsamic vinegar (or any vinegar of choice)
Fresh Baby Arugula
salt pepper & garlic to taste
- A Flavorful Simple Dish!
Rinse and wipe to dry Arugula; set on platter. Arrange chicken cutlets over arugula. Cut and tiny cube tomatoes, I usually cut the tomatoes in half and remove seeds. The simplifies cutting the halves into slices then re-cutting into small cubes. Add to mixing bowl. Cut basil to flakes; small slice Parmigiano cheese, followed by spices and oil with vinegar.
Cut and arrange mozzarella slices throughout top of cutlets.Garnish mixture over cutlets and serve.