|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
We love the combination of just-fried, crispy chicken cutlets with a cooling sweet-and-sour citrus salad. Salty olives and parsley add color and a bite of astringency. Serve the salad like a salsa, or gently toss it with baby greens.
Prepare the salad: In a medium bowl, combine the olives, orange segments, parsley leaves, honey and half of the olive oil.Toss gently to combine and set aside.
Bread the chicken cutlets: Dip the cutlets in flour (shaking off any excess), then in egg, then in breadcrumbs.
Heat the remaining oil in a nonstick skillet over medium-high heat. Fry the cutlets until browned, crisp and cooked through, about 3 to 4 minutes per side. Remove to a paper-towel lined plate and lightly sprinkle with kosher salt.
To serve: Top the chicken cutlets with a generous spoonful of the salad. Or, toss the salad with a handful of baby greens (such as Pete’s Greens arugula) and serve alongside the chicken.