- 2
Ingredients
- 2 Chicken Cutlets (pounded thin) about 6 ounces
- 2 tablespoons Flour
- Salt
- Pepper
- 1 tablespoon egg equivalent
- 1/4 cup Panko
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 tablespoon Capers (drained)
- 2 tablespoons Parsley (coarsely chopped)
- 1 Blood Orange (peeled)
- 1 tablespoon Shallot (minced)
Preparation
Step 1
* Pound the chicken cutlets to a 1/2-inch thick.
* Zest and juice half of the blood orange and set juice aside. Peel the white pith off the other half, then cut into supremes, and set aside.
* Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs.
* Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.
* Heat the olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined plate. Drain the pan and wipe clean.
* Add the butter to the pan, and once it has foamed and subsided, add the capers, shallot and blood orange zest and juice, stir and remove from heat.
* In a bowl, combine the parsley, a drizzle of olive oil and blood orange segments. Toss and season.
* Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve.