A golden breaded chicken cutlet topped with a fresh arugula salad, ripe plum tomatoes, red onion, extra virgin olive oil, and a squeeze of lemon. Simple, colorful, and full of Sicilian flavor, this family favorite brings together comfort food, fresh ingredients, and cherished memories around the table.
Nonna Lia used to make this dish often, and it was one of her favorite ways to bring everyone to the table. The crispy chicken cutlet topped with fresh arugula, tomatoes, red onion, olive oil, and lemon was more than dinner; it was part of the family experience. While the family ate, she would often share stories about growing up in Sicily, from Palermo to summers in the seaside town of Cinisi. She spoke about the countryside, the ocean, the lemon trees, and the simple way of life she shared with her family. This recipe carries those memories forward through good food, family, laughter, and the words she often shared: Ti Amo.
For the best texture, pound the chicken evenly so it cooks quickly and stays tender. Dress the arugula salad just before serving to keep it crisp and vibrant. A squeeze of fresh lemon brightens the entire dish and highlights the flavors of Sicily. For a family-style presentation, arrange the cutlets on a large platter and top them with the salad right before bringing it to the table.
Place the chicken breasts between sheets of parchment paper and pound them to an even thickness.
Season both sides lightly with salt and black pepper.
In a shallow bowl, beat the eggs.
In a separate bowl, combine the seasoned breadcrumbs, Pecorino Romano cheese, chopped garlic, and fresh parsley.
Dip each chicken cutlet into the egg mixture, then coat evenly with the breadcrumb mixture.
Heat a thin layer of olive oil in a large skillet over medium heat.
Cook the cutlets for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
In a large bowl, combine the arugula, red onion, and plum tomatoes.
Drizzle the salad with extra virgin olive oil and season with sea salt and black pepper. Toss gently.
Place each chicken cutlet on a serving plate and generously top with the arugula salad.
Serve with fresh lemon wedges and squeeze lemon over the salad and chicken just before eating.
