Chicken Cutlets Almond Crusted


Cuisine: Meat

Category: Poultry

Servings: 2

Ingredients:

1 large egg
1/2 tsp Dijon mustard
3/4 tsp grated orange zest from 1 orange, zested orange cut into 4 wedges
Table salt and ground black pepper
1/2 cup sliced almonds , processed into fine crumbs in the food processor 1/4 cup panko (Japanese-style bread crumbs)
2 boneless, skinless chicken cutlets (4 ounces each), dried thoroughly with paper towels
1/4 cup vegetable oil
2 1/2 ounces baby spinach (about 3 cups)
1 medium orange , peel and pith removed, and then quartered through the ends and sliced crosswise into 1/4 inch thick pieces
1/2 small shallot, minced (about 1 tb)


Instructions:

. Adjust oven rack to middle position and heat oven to 200 degrees. Lightly beat egg, mustard, 1/2 teaspoon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Mix almonds and panko in separate shallow dish. Working with one piece of chicken at a time, dip chicken into egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop chicken into nut mixture and press nuts into chicken with your fingers. Transfer breaded chicken to wire rack set over baking sheet. 2. Heat 3 tablespoons oil in heavy-bottomed, 10-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and crisp on first side, about 2½ minutes. Using tongs, flip chicken; reduce heat to medium and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 minutes longer. Transfer chicken to paper towel-lined plate and place plate in oven. Discard oil in skillet and, using tongs and paper towels, wipe skillet clean. 3. Place spinach in a large bowl. Heat remaining tablespoon oil in cleaned skillet over medium heat until just smoking. Add orange slices and cook until lightly browned around edges, 1 to 1 1/2 minutes. Remove pan from heat and add shallot, remaining 1/4 teaspoon zest, 1/8 teaspoon salt, and pinch pepper and allow residual heat to soften shallot, 30 seconds. Pour warm dressing with oranges over spinach and toss gently to wilt. Remove chicken from oven and serve it immediately with salad and orange wedges. not tried

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