Chicken Cutlets with Orange and Arugula
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1346
- Total Fat
- 92
- Saturated Fat
- 16
- Carbohydrates
- 70
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 60
- Cholesterol
- 257
- Sodium
- 1263
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.