Chicken Cutlets with Orange and Arugula

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • A little fresh grated nutmeg
  • A handful flat-leaf parsley, finely chopped
  • 1 orange, zested
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 4 small boneless, skinless chicken breasts, about 6 ounces each
  • Salt and freshly ground black pepper
  • Olive oil or vegetable oil, for frying
  • 2 seedless oranges
  • 2 yellow or orange tomatoes, seeded and diced
  • 1 sprig fresh oregano, leaves finely chopped, optional
  • 1/2 small red onion or 2 to 3 scallions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 cups baby arugula leaves
Directions
Watch how to make this recipe.
  • Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.

  • Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.

  • Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.

  • While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.

  • Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.


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