Chicken Cutlets with Roasted Red Pepper & Arugula Relish

Category: Dinner Ideas

Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.


  • 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



  1. 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.

  2. 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.