Crispy Chicken Cutlets with Olive-Orange Salad
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
| Recipes | Entrees |
Description
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.
Ingredients
| 1 | Cup | green olives (cured in oil; pitted, drained and roughly chopped) |
| 1 1⁄2 | Cup | orange segments (plus juice) |
| 1 | Cup | parsley (whole leaves) |
| 1 | Teaspoon | honey |
| 1⁄2 | Cup | olive oil (divided) |
| 1 1⁄4 | Pound | chicken cutlets |
| 1⁄4 | Cup | all-purpose flour |
| 2 | eggs (beaten) | |
| 1 1⁄4 | Cup | panko breadcrumbs (whole wheat) |
| salt (to taste) |
Instructions
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.
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