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1
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl.
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2
Put the flour in another bowl and the eggs in a third bowl.
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3
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.
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4
Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets.
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5
Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
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6
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat.
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7
When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan.
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8
As cutlets are done, transfer to a baking rack to drain.
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9
Cutlets may be served room temperature but you want them to remain crisp.
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10
While the cutlets cook, working next to the stove, peel and section the oranges and dice.
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11
Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste.
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12
Toss and when ready to serve fold in the arugula leaves.
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13
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
