Chicken Scaloppine with Arugula, Lemon, and Parmesan
The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.
Martha Stewart Living, July 2004
- 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 chicken breast halves on a cutting board between two 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 pan; they should lay flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe skillet clean; repeat with remaining chicken.
- Whisk together lemon juice and 4 teaspoons oil in a large bowl. Add arugula; toss to coat. Divide among four plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. Shave cheese with a vegetable peeler, and divide shavings evenly among the plates. Serve with lemon wedges.
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