Chicken Cutlets with Orange & Arugula Recipe

Name: Chicken Cutlets with Orange & Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups bread crumbs; 1/2 cup grated Parmigiano-Reggiano cheese; Freshly grated nutmeg; A handful of fresh flat-leaf parsley leaves, finely chopped; Zest of 1 orange; 1 cup all-purpose flour; 3 eggs, beaten; 4 small boneless skinless chicken breast halves, about 6 ounces each; Salt and pepper; Olive oil or vegetable oil, for frying; 2 seedless oranges; 2 yellow or orange tomatoes, seeded and diced; 1 sprig of fresh oregano, leaves removed and finely chopped (optional); 1/2 small red onion or 2 to 3 scallions, chopped; 2 tablespoons EVOO (extra-virgin olive oil); 4 cups baby arugula leaves

Servings: persons

1 1/2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
Freshly grated nutmeg
A handful of fresh flat-leaf parsley leaves, finely chopped
Zest of 1 orange
1 cup all-purpose flour
3 eggs, beaten
4 small boneless skinless chicken breast halves, about 6 ounces each
Salt and pepper
Olive oil or vegetable oil, for frying
2 seedless oranges
2 yellow or orange tomatoes, seeded and diced
1 sprig of fresh oregano, leaves removed and finely chopped (optional)
1/2 small red onion or 2 to 3 scallions, chopped
2 tablespoons EVOO (extra-virgin olive oil)
4 cups baby arugula leaves

1
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl.
2
Place the flour in a second dish and the eggs in a third, positioned between the flour and the bread crumbs.
3
Cut into the chicken and across horizontally to butterfly each piece open.
4
Lightly pound the chicken between wax papper, parchment paper, or plastic wrap into 4 large, very thin cutlets.
5
Season the cutlets with salt and pepper and coat them with the flour, eggs, and bread-crumb mixture.
6
Heat 1/2 inch of frying oil in a very large skillet over medium to medium-high heat.
7
When the oil is hot, cook the cutlets 1 or 2 at a time, depending on the pan size, for about 2 minutes per side.
8
As the cutlets are done, place on a baking rack to drain.
9
The cutlets may be served at room temperature but you want them to remain crisp.
10
While the cutlets cook, peel and section the oranges and dice.
11
Combine with the tomatoes, oregano, onion, EVOO, and salt and pepper to taste.
12
When ready to serve, gently mix in the arugula leaves.
13
Top the cutlets with mounds of orange and arugula salad and serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups bread crumbs, 1/2 cup grated Parmigiano-Reggiano cheese, Freshly grated nutmeg, A handful of fresh flat-leaf parsley leaves, finely chopped, and more.

Yes, Chicken Cutlets with Orange & Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cutlets with Orange & Arugula

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