Cafe Martorano Chicken Cutlet Downtown

Elevate your dinner game with the Café Martorano Chicken Cutlet Downtown, a refined yet approachable dish that combines crispy, golden-fried chicken cutlets with a vibrant arugula and cherry tomato salad. This recipe highlights perfectly seasoned breadcrumbs infused with Parmesan cheese and a hint of garlic, creating an irresistible crust on tender, juicy chicken breasts. Topped with a fresh salad lightly dressed in olive oil, and drizzled with tangy balsamic glaze, this dish is a harmonious balance of textures and flavors. Ready in just 35 minutes, this Italian-American classic is perfect for a quick yet elegant weeknight meal or a romantic dinner for two. Serve it with lemon wedges for a zesty finishing touch that will leave your taste buds craving more!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Water
• 1.5 cups Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 cup Olive oil
• 2 cups Arugula
• 1 cup Cherry tomatoes, halved
• 2 tablespoons Balsamic glaze
• 2 pieces Lemon wedges

Directions

Step 1

Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.

Step 2

Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs combined with Parmesan cheese, salt, black pepper, and garlic powder.

Step 3

Dredge each chicken breast first in flour, shaking off the excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Step 4

Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F).

Step 5

Remove chicken from skillet and place on a paper towel-lined plate to drain excess oil.

Step 6

In a mixing bowl, toss arugula and cherry tomatoes with a light drizzle of olive oil and a pinch of salt.

Step 7

Place the cooked chicken cutlets on serving plates. Top each cutlet with the arugula and tomato mixture.

Step 8

Drizzle balsamic glaze over the top for added flavor.

Step 9

Serve immediately with lemon wedges on the side for an optional squeeze of brightness.

Nutrition Facts

Serving size	(1133.4g)

Amount per serving	% Daily Value*
Calories	2994.6

Total Fat 150.3g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 10.6g
Cholesterol 687.8mg	0%
Sodium 5668.3mg	0%
Total Carbohydrate 247.3g	0%
Dietary Fiber 12.1g	0%
Total Sugars 36.2g
Protein 166.6g	0%

Vitamin D 85.5IU	0%
Calcium 518.1mg	0%
Iron 20.5mg	0%
Potassium 1820.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 22.2%

Carbs: 32.9%