Orange Zest Chicken Cutlets
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.
Servings: 4 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.