Entrees

Crispy Chicken Cutlets with Olive-Orange Salad

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.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 cup olives, green
1 1⁄2 cups orange (segments)
1 cup parsley, fresh
1 teaspoon honey
1⁄2 cup olive oil
1 1⁄4 pounds chicken cutlet
1⁄4 cup flour, all-purpose
2 egg
1 1⁄4 cups panko
  salt

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.