Best Chicken Cutlets With Orange And Arugula Recipes
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
ORANGE ZESTED CHICKEN CUTLETS
I love when one simple ingredient totally transforms an easy every day recipe and makes it into something fabulous. That is the case here. I took my regular plain old chicken cutlets and added some orange zest and wow what flavor. Serve it atop some arugula dressed with my orange vinaigrette and it's sheer perfection on a plate.
Provided by Foody Schmoody @Foody_Schmoody
Categories Chicken
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
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