Orange Zest Chicken Cutlets fit any occasion. They are simple enough to make for a weeknight meal but if you serve over a bed of arugula and dress them up a bit, they are fancy enough for a dinner party!

This recipe was originally posted on May 14, 2013. Photos and edits were made on 6/17/20.

Don't be intimidated by preparing a chicken cutlet. It's just a matter of dip in flour, egg then breadcrumbs. You'll remember the breading station from my Eggplant Parmesan recipe I'm sure.

TIP: Use disposable plates or bowls for the breading station to cut down on clean-up

There are a three components to this recipe: the cutlet, the salad and the dressing.

I like to start by making the dressing so it has a little while to come together while I'm preparing the chicken. Nowadays, I use this dressing often, so sometimes it's already hanging out in my fridge.

Next I bread the chicken and fry it up. The chicken should be pounded thin enough that it only takes a few minutes to cook up.

The arugula "salad" is last because it's not really a salad at all. It's just the arugula with the dressing. You can toss some other greens in there if arugula isn't your cup of tea but the peppery leaves go perfectly against the citrus.

crispy orange zest chicken on the arugula

Make sure you save up the leftover dressing. It will keep in the fridge for about 5 days or so. I drizzle it on salads and grilled chicken throughout the week.

If you must serve something else along side these Orange Zest Chicken Cutlets, I recommended Crispy Potatoes!

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Orange Zest Chicken Cutlets

foodyschmoody

A simple pan fried chicken cutlet is dressed up with a quick and easy vinaigrette and served over a bed of arugula or greens in this recipe for Orange Zest Chicken Cutlets.

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Prep Time 15

Cook Time 10

Course dinner

Cuisine American, Italian, Mediterranean

Servings people

Ingredients

Dressing Ingredients

1 teaspoon orange zest
¼ C orange juice
2 T balsamic vinegar white wine vinegar works well too
1 T honey
½ teaspoon kosher salt
¼ teaspoon black pepper
½ C olive oil

Main Ingredient List

4 thin chicken cutlets see note
2 T olive oil
1 T butter
2 eggs lightly beaten
3 T flour all-purpose
1 C seasoned Italian breadcrumbs
½ teaspoon salt
2 T parsley
¼ teaspoon nutmeg
Zest of 1 orange reserve 1 teaspoon zest for dressing

Instructions

Dressing Instructions

In a bowl, dressing mixer cup or mason jar combine the orange juice, zest, vinegar, honey, salt & pepper. Gradually whisk in oil or add in oil and shake vigorously. Adjust salt and pepper to taste. Refrigerate until ready to use. Dressing will keep in refrigerator for about 5 days.

Main Instructions

Create breading station with 3 shallow bowls: bowl 1: eggs + 1 T water
bowl 2: flour
Bowl 3: breadcrumbs, salt, nutmeg, parsley & zest
Coat each piece of chicken first in the flour, then dip in the egg and last in the breadcrumbs.
Heat oil and butter in a large saute pan over medium-high heat.
Place cutlets in, being sure not to overcrowd. If necessary, do this in batches if your pan is not big enough.
Brown on the first side about 5 minutes. Turn over with tongs and brown the second side. Once both sides are browned and crispy and the chicken is cooked through, remove and set aside.
Arrange arugula on a platter. Lightly dress the arugula with the dressing and toss.
To serve, place the crispy chicken cutlets on top of the arugula.
Serve with the dressing on the side so others can add more to their liking.

Notes

If you have regular boneless chicken breasts, slice them in half and pound thin to create two cutlets.
This recipe is been made both with parsley and without. It was preferred with the parsley but you may see some photos without the parsley as I photographed both variations.

Keyword 30 minute meal, chicken, weeknight dinner

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