Chicken Cutlets with Orange & Arugula

I absolutely LOVE using this three step breading method to make crispy & crunchy pan-fried chicken. First, you dredge pieces of chicken in flour seasoned with salt and pepper. Next, the chicken is given a quick bath in beaten egg. Finally, the chicken is dipped in a bread crumb mixture flavored with whatever seasoning you choose. In this dish, it was grated Parmesan cheese, chopped parsley, and orange zest. To cook the chicken, you heat about 1/2 inch of oil in a shallow pan and cook until lightly browned and cooked through. It's as simple as that!

I served the chicken along side a salad of baby arugula, sweet oranges, and chopped orange heirloom tomatoes. The salad was simply dressed with a little olive oil and salt. If you ate a piece of the crunchy chicken with the sweet and peppery salad, it was the perfect bite!

LESSON LEARNED: Cook the chicken in batches and keep the cooked pieces warm and crispy in a low oven.

Recipe for Chicken Cutlets with Orange & Arugula