Chicken Cutlets with Orange and Arugula

Name: Chicken Cutlets with Orange and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters baby arugula leaves; 355 milliliters bread crumbs; 3 eggs, beaten; 1 handful A flat-leaf parsley, finely chopped; 237 milliliters all-purpose flour; 4 servings A little fresh grated nutmeg; 2 Tbsps extra-virgin olive oil; 2 yellow or orange tomatoes, seeded and diced; 1 orange, zested; 2 seedless oranges; 1 sprig fresh oregano, leaves finely chopped, optional; 118 milliliters grated Parmigiano-Reggiano; 1 smalls red onion or 2 to 3 scallions, chopped; 4 servings Salt and freshly ground black pepper; 4 smalls boneless, skinless chicken breasts, about 6 ounces each; 4 servings Olive oil or vegetable oil, for frying

You can never have too many main course recipes, so give Chicken Cutlets with Orange and Arugulan a try. This recipe serves 4. One serving contains 629 calories, 43g of protein, and 21g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. If you have oranges, bread crumbs, flour, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Watch how to make this recipe.

Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl.

Ingredients you will need

Breadcrumbs

Orange Zest

Parsley

Cheese

Nutmeg

Equipment you will use

Bowl

Put the flour in another bowl and the eggs in a third bowl.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

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.

Ingredients you will need

Chicken Breast

Salt And Pepper

Breadcrumbs

Whole Chicken

All Purpose Flour

Wrap

Egg

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Orange

Equipment you will use

Stove

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.

Ingredients you will need

Extra Virgin Olive Oil