Quick & Easy

Chicken Cutlets with Roasted Red Pepper & Arugula Relish

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Drescription

Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.

Ingredients

  • 1 pound chicken cutlets
  • ¾ teaspoon sweet or hot hungarian paprika
  • ½ teaspoon ground pepper, divided
  • ⅛ teaspoon salt plus a pinch, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried currants
  • 2 tablespoons warm water
  • ½ cup chopped arugula
  • ½ cup jarred roasted red peppers, rinsed and finely chopped
  • 1 tablespoon pine nuts, toasted
  • 1 ½ teaspoons granulated sugar
  • ½ clove garlic, grated
  • 1 teaspoon sherry vinegar

Directions

  1. Sprinkle chicken with paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.
  2. Meanwhile, soak currants in water for 5 minutes; drain. Combine the currants, arugula, roasted peppers, pine nuts, sugar, garlic, vinegar and the remaining 1/4 teaspoon pepper and pinch of salt in a small bowl. Serve with the chicken.
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