A lighter version of my classic chicken parmesan topped with arugula salad.
Warm Chicken Parmesan Salad
2 tablespoons extra-virgin olive oil
6 chicken cutlets, about 3 ounces each
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups store-bought marinara sauce
3/4 cup shredded mozzarella
3 cups baby arugula
1 cup small basil leaves
1/2 cup shaved Parmesan
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1/4 teaspoon salt
As seen on: Giada Entertains, Episode 1. Girl's Night In.
Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
To serve, place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.