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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the juice of 1/2 lemon and minced garlic in a medium bowl. Add chicken tenders, toss to coat, and marinate for 20-30 minutes.
Set up three shallow dishes: one with flour, salt, and pepper; another with eggs mixed with water; and the third with breadcrumbs, Parmesan, Italian seasoning, parsley, and lemon zest.
Coat each tender in the seasoned flour, shaking off excess, then dip in the egg wash and let the excess drip off.
Press each piece firmly into the breadcrumb mixture for an even, compact crust, flattening the tenders into cutlet form.
Heat avocado oil (and olive oil, if using) in a large skillet over medium heat. Fry the cutlets for 2-3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and squeeze the juice of 2 lemons over the hot cutlets. Keep warm.
Combine arugula, halved tomatoes, mozzarella pearls, and red onion slices in a large bowl.
Add red wine vinegar and a drizzle of olive oil, season lightly with salt and pepper, and toss gently to coat.
Smear balsamic glaze on each plate with the back of a spoon for presentation.
Lay warm chicken cutlets over the glaze and spoon the arugula salad on top. Serve immediately.
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Sweet cherry tomatoes add balance and brightness.
Try plating risotto or buttery orzo over the balsamic first for an elevated presentation.
Homemade balsamic glaze: simmer 1/2 cup balsamic vinegar in a small saucepan over medium heat until reduced by half, 8-10 minutes, until it coats a spoon.
Even cutlets matter: if using chicken breasts, slice each in half horizontally, place between parchment or in a zip-top bag, and pound from the center outward to about 1/4 inch thick.
Substitutions: baby spinach or mixed greens instead of arugula; burrata or shaved Parmesan in place of mozzarella pearls; white balsamic glaze for a lighter, fruitier finish.
Can I use chicken breasts instead of tenders?
Yes, slice each breast in half horizontally and pound to about 1/4 inch thick for even cutlets.
How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar in a small saucepan over medium heat until reduced by half, about 8-10 minutes.
Can the cutlets be made ahead of time?
Yes, they can be cooked in advance and reheated in the oven. Toss the salad fresh before serving.
What can I substitute for arugula?
You can use baby spinach or mixed greens instead of arugula.
How should I store leftovers?
Keep the salad and chicken separate so the cutlets stay crisp. Refrigerate chicken up to 3 days and reheat in a 375F oven for 8 minutes, or freeze in bags up to two months.
