Orange Zested Chicken Cutlets

May 14, 2013

I really love the simplicity of a chicken cutlet. I especially love adding one tiny little thing that totally transforms an every day thing into something spectacular and fit for a dinner party. I love the classy looking presentation of serving over Arugula with a simple orange zest dressing. Simple and elegant at the same time.

Ingredients for Cutlets:

1 C breadcrumbs

2 eggs

3 T flour

1/2 t salt

2 T parsley, chopped

1/4 t ground nutmeg

1 orange (zest removed and chopped) (reserve a few pinches for vinaigrette)

2 T oil

1 T butter

4 chicken cutlets (if using breasts, trim and pound flat)

Ingredients for vinaigrette:

2 pinches orange zest

1/4 C orange juice

2 T balsamic vinegar (I have also used white wine vinegar in a pinch and it was lovely)

1 T honey

1/2 t salt

1/2 t freshly ground pepper

1/2 C olive oil

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...
See the full directions on my site

Nutritions

Calories
1916

Sodium
1789mg
74% DV

Fat
122g
188% DV

Protein
81g
162% DV

Carbs
104g
35% DV

Fiber
11g
44% DV