Chicken Scaloppine with Arugula, Lemon, and Parmesan

Photo: Lisa Hubbard

The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.


  • 4 boneless, skinless chicken breast halves (about 6 ounces each)

  • ½ 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


  1. 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.

  2. 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.

  3. 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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