Breaded Cutlets with Orange Salsa

By [e-mail]

refreshing

Ingredients

• 2 C breadcrumbs
• 2 oranges
• 1 tsp. chopped fresh thyme
• Kosher salt & ground pepper
• 4 thin chicken beasts, can use thin pork or veal cutlets
• 1 medium tomato, diced into 1/2" cubes
• 2 T finely chopped red onion
• 1 T fresh chopped cilantro or more to taste
• 2 t olive oil
• 1 1/2 t lime juice
• 1 egg
• 1/4 C all purpose flour
• 1/4 C olive oil or more as needed

Details

Servings 4

Preparation

Step 1

Put the breadcrumbs in wide shallow bowl. Using a rasp style grater, Finely zest the oranges into the bread crumbs. Add thyme, 1 t. salt & 1/2 t. black pepper Toss to combine

Squeeze the juice of one of the oranges into a wide bowl.
Add the cutlets, turn to coat i necessary & marinate for 10 minutes.

Meanwhile segment th remaining orange, cut into segments into into pieces & toss with th tomato, onion & cilantro. Toss & season to taste with more cilantro salt & pepper

Crack the egg in another wide shallow bowl & beat lightly. Put flour on a rimmed plate & season with 1/2 t salt & healthy grind of pepper

Lift a cutlet from the juice & shake off the excess liquid. Dip it first in flour, coating both sides well, shaking off the excess. Then dip in the egg, letting excess run back into the bowl; then dip into the breadcrumbs making sure both sides are well coated

Heat oil in skillet over med-hi heat until the oil erupts into bubbles. Fry cutlets, adding more oil as necessary .Brown both sides 3-5 minutes per side. Serve topped with some of the tomato salsa.