Chicken Cutlets with Roasted Red Pepper & Arugula Relish
Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.
Ingredient
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
Direction
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.
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.
