- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese
- A little 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 pieces of boneless, skinless chicken breast (about 6 ounces each)
- Salt and pepper
- Olive oil or vegetable oil, for frying
- 2 seedless oranges
- 2 yellow or orange tomatoes, seeded and diced
- 1 sprig fresh oregano, finely chopped (optional)
- 1/2 small red onion or 2-3 scallions, chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 cups baby arugula leaves
Combine the breadcrumbs, cheese, nutmeg, parsley and orange zest in a shallow dish. Place the flour in a second dish and the egg in a third dish, positioned between the flour and the breadcrumb mixture.
Cut into the chicken and across the breasts horizontally to butterfly open each piece. Lightly pound the chicken between wax or parchment paper or plastic wrap into four large, very thin cutlets. Season the cutlets with salt and pepper and coat them dredging them in the flour, egg and breadcrumb mixture.
Heat a half-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, cook the cutlets one or two at a time, depending on the pan size. As the cutlets are done, place them on a baking rack to drain. The cutlets may be served at room temperature, but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice them. Combine the oranges with the tomatoes, oregano, onion, EVOO, salt and pepper. When ready to serve, fold in the arugula leaves.
Transfer the cutlets to serving plates, then top the cutlets with mounds of orange and arugula salad to serve.