Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms Recipe

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Servings: 4


Cost per serving $6.03 view details
  • 1 1/2 lb chicken breast cutlets (sometimes marked "thin cut")
  • 2 Tbsp. balsamic vinegar (sufficient to just coat the breast slices)
  • 3 Tbsp. extra-virgin extra virgin olive oil Grill seasoning blend to taste (or possibly coarse salt and pepper)
  • 4 x stems fresh rosemary leaves stripped, and finely minced - (abt 2 tbspns)
  • 1 lb center-cut bacon minced 1" pcs
  • 1 lb fresh spinach leaves trimmed, cleaned
  • 8 x gourmet white stuffing mushrooms thinly sliced
  • 8 x radishes thinly sliced
  • 4 x scallions thinly sliced on an angle
  • 2/3 c. extra-virgin extra virgin olive oil plus
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 lrg shallot chopped
  • 3 x rounded spoonfuls Dijon mustard
  • 3 Tbsp. balsamic vinegar
  • 1/2 lb boneless chicken breast cutlets
  • 2 tsp balsamic vinegar
  • 1 Tbsp. extra virgin extra virgin olive oil Grill seasoning, like Montreal Seasoning to taste (or possibly coarse salt and black pepper)
  • 1 sprg fresh rosemary leaves stripped from stem and finely minced
  • 4 slc center cut bacon
  • 1/4 lb fresh spinach trimmed, cleaned
  • 2 x gourmet white stuffing mushrooms thinly sliced
  • 2 x red radishes thinly sliced
  • 1 x scallion thinly sliced on an angle
  • 1/2 x shallot minced
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 x rounded spoonful Dijon mustard
  • 1 Tbsp. balsamic vinegar


  1. Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add in minced bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium-high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings which spatter.
  2. Coarsely chop spinach leaves and add in to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  3. Wipe out the bacon pan and return to stove turning heat back to medium-low. Add in 1 Tbsp. oil for your dressing and shallots and reduce heat to medium. Saute/fry shallots for 3 min. Remove oil and shallots from heat.
  4. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 c. oil slowly while whisking the dressing to emulsify it. Add in hot shallots and toss with spinach salad to coat proportionately. Add in cooked bacon and toss again.
  5. Preheat a nonstick skillet over medium-high heat. Cook chicken cutlets, 4 min on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pcs. For individual portion follow the above method.
  6. This recipe yields 1 to 4 super salad suppers.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 781g
Recipe makes 4 servings
Calories 1085  
Calories from Fat 756 70%
Total Fat 85.3g 107%
Saturated Fat 14.28g 57%
Trans Fat 0.22g  
Cholesterol 116mg 39%
Sodium 389mg 16%
Potassium 2259mg 65%
Total Carbs 35.33g 9%
Dietary Fiber 13.0g 43%
Sugars 11.37g 8%
Protein 52.0g 83%
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