Chicken Cutlets with Orange and Arugula

This version of chicken cutlets offers a bright, savory twist: orange zest and fresh parsley are mixed into the breadcrumb-Parmesan coating for aromatic, crisp cutlets. A simple salad of segmented oranges, diced tomatoes, red onion and peppery arugula dresses the chicken and gives each bite a fresh, summery contrast. The cutlets stay juicy inside while the Parmesan in the coating adds a pleasant meltiness to the crust.

A plate of chicken cutlets with salad.

Serves: 4

Ingredients

1 ½ cups breadcrumbs
½ cup grated Parmigiano Reggiano cheese
A pinch of freshly grated nutmeg
A handful of flat-leaf parsley, finely chopped
Zest of 1 orange
1 cup all-purpose flour
3 eggs, beaten
4 small boneless, skinless chicken breasts (about 6 ounces each)
Salt and freshly ground black pepper
Olive oil or vegetable oil, for frying
2 seedless oranges
2 yellow or orange tomatoes, seeded and diced (red tomatoes may be used)
1 sprig fresh oregano, finely chopped (optional)
½ small red onion or 2–3 scallions, chopped
2 tablespoons extra virgin olive oil (EVOO)
4 cups baby arugula leaves

Instructions

In a shallow dish, combine the breadcrumbs, grated Parmigiano Reggiano, a little grated nutmeg, chopped parsley and the orange zest. Put the flour in a second shallow dish and the beaten eggs in a third dish, positioned between the flour and breadcrumb mixtures for an efficient breading line.

Trim the chicken breasts if needed and slice each horizontally to butterfly them open. Place each piece between wax paper, parchment or plastic wrap and gently pound to an even thickness so you have four large, thin cutlets. Season the cutlets on both sides with salt and pepper.

Dredge each cutlet first in the flour, shaking off excess, then dip into the beaten egg, and finally coat completely with the breadcrumb-Parmesan mixture. Press the crumbs gently so they adhere well.

Pour about a half-inch of oil into a large skillet and heat over medium to medium-high heat. When the oil is hot but not smoking, fry the cutlets a piece or two at a time depending on pan size. Cook until golden brown and crisp on each side and cooked through. Transfer finished cutlets to a baking rack or paper towel-lined tray to drain; keeping them on a rack helps maintain crispness. The cutlets can be served warm or at room temperature while they remain crisp.

While the cutlets cook, prepare the orange-arugula salad. Working near the stove, peel and segment the seedless oranges, removing pith and membrane, then dice the segments if desired. Combine the orange pieces with the diced tomatoes, chopped oregano (if using), red onion or scallions, and the extra virgin olive oil. Season with salt and pepper and toss gently. Just before serving, fold in the baby arugula so the leaves remain vibrant and slightly crisp.

To serve, transfer the cutlets to individual plates or a serving platter and pile generous mounds of the orange and arugula salad on top of each cutlet. The contrast between the warm, crunchy cutlets and the cool, citrusy salad creates a balanced plate that is bright in flavor and texture.

Notes

This recipe adapts well if you can only find red tomatoes instead of yellow or orange—use what you have. Buying pre-cut chicken cutlets saves time and produces consistent, juicy results without pounding. The orange zest in the breadcrumb mixture is key to giving these cutlets a distinctive aroma that pairs beautifully with the peppery arugula and the sweet-tart orange segments.

Big Flavors Rating: 4 Stars