Prep time: 15 minutes Cook time: 5-7 minutes Serves: 4

INGREDIENTS

For Lemon Vinaigrette

Extra-virgin olive oil White balsamic vinegar Lemon juice Lemon zest Italian seasoning Garlic powder Dijon mustard Honey Sea salt

INGREDIENTS

Remaining ingredients

Chicken breasts Garlic powder Coarse sea salt Black pepper Extra-virgin olive oil Organic lemon Arugula Grape or cherry tomatoes Parsley Parmesan cheese

SUPPLIES USED

- Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet with Assist Handle - Cave Tools Meat Tenderizer Mallet

DIRECTIONS

Step #1. Prepare the vinaigrette by combining tablespoons of olive oil and other ingredients on a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.

DIRECTIONS

Step #2. Place the chicken breasts on a large sheet of plastic wrap or wax paper spread out on a clean work surface.

DIRECTIONS

On a cutting board, cut the breasts in half horizontally (with the blade parallel to the counter). Arrange both halves on the sheets of plastic wrap or wax paper in a single layer.

DIRECTIONS

Step #3. To adjust the size of thick slices, cover the mat with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat pounder or rolling pin.

DIRECTIONS

Remove the top cover and season the chicken cutlets on both sides with the garlic powder, teaspoon salt, and fresh ground pepper.

DIRECTIONS

Step #4. Add a drizzle of olive oil to a large nonstick skillet set over medium-high heat.

DIRECTIONS

Once hot, place chicken in and most of the lemon slices. Reserve 3 or 4 strips of lemon zest.