Crispy Baked Chicken Cutlets with an Orange and Arugula Salad
 
 
Yield: 4 servings
Ingredients
  • ⅔ cup all-purpose flour
  • 1 egg, beaten
  • ¾ cup panko bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 1½ tablespoons finely chopped fresh parsley leaves, divided
  • 2 seedless naval oranges
  • 2 large boneless skinless chicken breasts, about 1 pound
  • 2 yellow tomatoes
  • ½ small red onion
  • 2 tablespoons extra virgin olive oil
  • 4 cups baby arugula leaves
  • Salt & pepper
Directions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil or parchment paper and set aside.
  2. Set up your breading station with 3 shallow bowls. Place the flour in the first bowl. In the second bowl, add the beaten egg. In the third bowl, combine the panko bread crumbs, the Parmesan, and 1 tablespoon of the chopped parsley. Add zest from 1 of the oranges. Stir to combine.
  3. Split the chicken breasts in half lengthwise so that you have 4 chicken cutlets. Season both sides of the chicken cutlet with salt and pepper then coat the cutlet with the flour mixture, shaking off any excess. Dip the flour-coated cutlet into the egg mixture, letting any excess drip off. Then place it in the panko mixture and make sure the cutlet gets completely coated, pressing panko on if necessary. Place on the prepared baking sheet and repeat for the rest of the cutlets.
  4. Spray the breaded chicken cutlets with cooking spray then flip them over to spray the other side. Bake for 10 minutes then flip the cutlets over and bake for another 12 minutes, or until they reach an internal temperature of 165 degrees F. When the cutlets are done, place them on a wire cooling rack if you aren’t ready to serve them right away so they stay crispy.
  5. While the chicken is baking, make the orange and arugula salad. Peel the oranges, then section and dice them. Seed and dice the tomatoes. Finely chop the red onion. In a medium mixing bowl, stir together the diced oranges, tomatoes, chopped red onion and the remaining ½ tablespoon chopped parsley with the olive oil. Season with salt and pepper to taste. When you’re ready to eat, add the arugula, toss and season with additional salt and pepper if needed.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/12/crispy-baked-chicken-cutlets-with-an-orange-and-arugula-salad/