Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad

By á-10575

Ingredients

• 2 large eggs
• 1 teaspoon Dijon mustard
• 1 1/4 teaspoons grated orange zest from 1 orange, zested orange cut into
• 4 wedges
• Table salt and ground black pepper
• 1 cup sliced almonds , processed into fine crumbs in the food
• processor
• 1/2 cup panko (Japanese-style bread crumbs)
• 4 boneless, skinless chicken cutlets (5 to 6 ounces each), dried
• thoroughly with paper towels
• 1/2 cup vegetable oil
• 5 ounces baby spinach (about 6 cups)
• 2 medium oranges peel and pith removed, and then quartered through
• the ends and sliced crosswise into 1/4 inch thick pieces
• 1 small shallot minced (about 2 tablespoons)

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the
almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs,
turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers.
Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle
position and heat the oven to 200 degrees.
2. Heat 6 tablespoons oil in a heavy -bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the
skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to
medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken
is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven.
Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
3. Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and
cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot,
remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the
warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the
salad and orange wedges.
Technique:
Removing the Peel and Pith from Oranges
1. Start by slicing a small section, about 1/2 inch thick, from the top and bottom ends of the orange. 2. Use a very sharp paring knife to slice
off the rind, including all of the bitter white pith. Slide the knife edges from the top to the bottom of the orange, following the outline of the fruit
as closely as possible to minimize waste.