Chicken Tagliata

Here is a simple and delicious recipe to prepare a chicken tagliata, with an Italian touch by adding some arugula and Parmesan cheese to garnish the dish.

Ingredients

• 2 chicken breasts
• Salt and pepper to taste
• Extra virgin olive oil
• Lemon juice
• Fresh arugula
• Parmesan flakes (or Parmesan cheese)
• Optional: balsamic vinegar or balsamic reduction

Preparation

1. Start by heating a pan or grill over medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Add a drizzle of oil to the pan and once it’s hot, place the chicken breasts in.
4. Cook the chicken for about 4-5 minutes on each side, depending on thickness, until the meat is golden on the outside and well cooked on the inside but still juicy.
5. Deglaze with a bit of lemon juice to add a touch of freshness and help release the cooking juices.
6. Once cooked, transfer the chicken breasts to a cutting board and let them rest for a few minutes. This step will allow the internal juices to distribute evenly.
7. Slice the chicken into thin strips, trying to keep a uniform width.
8. Arrange the slices on a serving plate, drizzling them with extra virgin olive oil and, if desired, a few drops of balsamic vinegar.
9. Finish the dish with some fresh arugula and scattered Parmesan flakes on top.
10. Serve immediately, pairing the chicken tagliata with side dishes of your choice.

Curiosity

In Italy, “tagliata” is generally prepared with beef, but adapting it to chicken offers a lighter and quicker cooking option. The addition of arugula and Parmesan is a classic Italianization of dishes, which adds spicy and savory notes.