Lula Night In
Crispy Cutlets
Total time to plate: 45 minutes
Vol.
/
2
2026.05.11
Lula Night In
Crispy Cutlets
Total time to plate: 45 minutes
My Store Admin
2026.05.11
Vol.
/
2
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INSTRUCTIONS
1
Preheat your oven to 400°F.
*Note: This is a good time to set up your breading station: flour+salt+pepper in one shallow bowl, beaten eggs in another, panko in a third.*
2
Roast the Cherry Tomatoes
- Toss tomatoes with Lula Avocado Oil, smashed garlic, and a pinch of salt on a small sheet pan.
- Roast for 18 to 20 minutes until they burst and start to caramelize.
*Note: Don't crowd the pan. Crowding means steam instead of crisp.*
3
Prep the Chicken
- Slice each chicken breast in half horizontally to make 4 thin cutlets.
- Place between plastic wrap or parchment and pound gently to an even 1/2-inch thickness.
- Season both sides with salt and pepper.
*Note: Slice while the chicken is just out of the fridge. It will be much easier to cut while cold.*
4
Bread the Cutlets
- Dredge each cutlet in flour, shake off excess, dip in egg, then press into panko.
5
Pan-Fry the Cutlets (w. 10 minutes left on tomatoes)
- Heat Lula in a large pan over medium-high heat until the oil shimmers then add first cutlets.
- Cook for 3 to 4 minutes per side until golden and cooked through.
- Transfer to a wire rack or paper towel-lined plate.
*Note: Work in batches if you must, don't crowd the pan.*
6
Dress the Salad
- Toss arugula with olive oil, lemon juice, and a pinch of salt.
- Top with shaved parmesan.
7
Plate
- Place a chicken cutlet on the plate, spoon the burst tomatoes and their juices over one side, and pile the arugula salad next to it.
- Tear a few fresh basil leaves over the tomatoes and squeeze a lemon on the cutlet.
INSTRUCTIONS
1
Preheat your oven to 400°F.
*Note: This is a good time to set up your breading station: flour+salt+pepper in one shallow bowl, beaten eggs in another, panko in a third.*
2
Roast the Cherry Tomatoes
- Toss tomatoes with Lula Avocado Oil, smashed garlic, and a pinch of salt on a small sheet pan.
- Roast for 18 to 20 minutes until they burst and start to caramelize.
*Note: Don't crowd the pan. Crowding means steam instead of crisp.*
3
Prep the Chicken
- Slice each chicken breast in half horizontally to make 4 thin cutlets.
- Place between plastic wrap or parchment and pound gently to an even 1/2-inch thickness.
- Season both sides with salt and pepper.
*Note: Slice while the chicken is just out of the fridge. It will be much easier to cut while cold.*
4
Bread the Cutlets
- Dredge each cutlet in flour, shake off excess, dip in egg, then press into panko.
5
Pan-Fry the Cutlets (w. 10 minutes left on tomatoes)
- Heat Lula in a large pan over medium-high heat until the oil shimmers then add first cutlets.
- Cook for 3 to 4 minutes per side until golden and cooked through.
- Transfer to a wire rack or paper towel-lined plate.
*Note: Work in batches if you must, don't crowd the pan.*
6
Dress the Salad
- Toss arugula with olive oil, lemon juice, and a pinch of salt.
- Top with shaved parmesan.
7
Plate
- Place a chicken cutlet on the plate, spoon the burst tomatoes and their juices over one side, and pile the arugula salad next to it.
- Tear a few fresh basil leaves over the tomatoes and squeeze a lemon on the cutlet.
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