Chicken Cutlets with Orange & Arugula

Name: Chicken Cutlets with Orange & Arugula
Yield: serves 4
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

December 9, 2011

Recipe information

Yield
serves 4

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

Preparation

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

Rachael Ray's Look + Cook

TagsCutlet Chicken Breast Chicken Poultry Arugula Leafy Greens Vegetable Orange Citrus Fruit Tomato Main Dinner Nut Free Easy Quick Weeknight Meals 30 Minutes or Less Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes