Crispy Chicken Cutlets with Olive-Orange Salad

Source: /node/3940
Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours


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.


1 cup
green olives
1 1/2 cup
orange segments
1 cup
1 teaspoon
1/2 cup
olive oil
1 1/4 pound
chicken cutlets
1/4 cup
all-purpose flour
1 1/4 cup
panko breadcrumbs


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.