orange zested chicken cutlets

How To Make orange zested chicken cutlets

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  1

  Create breading station by using 3 shallow bowls or plates. In one lightly mix the eggs and add 1 T water. The next one is for the flour. In the last one combine the breadcrumbs, salt, nutmeg, parsley and zest. Coat cutlets in this order: dip in flour, then egg, then coat with breadcrumbs. Set aside.
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  2

  Heat oil and butter in large saute pan over medium heat. Place cutlets in pan being sure not to overcrowd pan. If cutlets are large, do this in batches. (if you overcrowd your chicken will steam and not brown nicely). Cook about 5 minutes per side, be sure that it's cooked through, adjust time as needed depending on the thickness of your cutlets. When cooked through set aside to rest.
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  3

  While chicken is cooking prepare the vinaigrette: Combine orange juice, zest, vinegar, honey, salt and pepper. Gradually whisk in olive oil. Adjust salt and pepper to your liking.
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  4

  Arrange Arugula on platter. Lightly dress with vinaigrette. Place cutlets on top of arugula and drizzle a bit of vinaigrette atop the chicken. There will be plenty of vinaigrette left, I like to leave out on the table so guests can adjust their amounts to their liking. Or keep remainder in fridge for 5 days in a tightly sealed container and use with your regular salad.
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