Pounding chicken breasts into cutlets turns them from dry and laborious to juicy and quick.
- Yield: 4 Servings
- ½ teaspoon grated lemon zest
- ½ cup plus 1 tablespoon fresh lemon juice, divided
- ½ cup plus 2 tablespoons olive oil, divided, plus more for the grill pan
- 2 garlic cloves, grated
- 2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- 1¾ pounds boneless, skinless chicken cutlets, pounded ½ inch thick
- 1 tablespoon honey
- 1 large head radicchio (about 12 ounces), leaves separated and torn (about 8 cups)
- 2 cups nextover’d Lemon-Garlic Lentils
- ¼ cup (packed) chopped fresh parsley leaves
- ½ cup grated Parmesan (optional)
How to Make It
- In a large bowl, whisk together the lemon zest, 1 tablespoon of the lemon juice, 2 tablespoons of the oil, the grated garlic, oregano, 1 tablespoon kosher salt, and ¼ teaspoon pepper. Add the chicken and toss to coat. Set aside to marinate for 5 minutes or so.
- Heat a grill pan over medium-high heat. Brush it lightly with oil. Cook the chicken until golden and cooked through, 3 to 4 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Meanwhile, in a large bowl, whisk together the remaining ½ cup olive oil and ½ cup lemon juice, the honey, ¾ teaspoon kosher salt, and a few grinds of black pepper. Add the radicchio, lentils, and parsley and toss. Serve the chicken with the salad alongside, sprinkled with a little Parm, if using.