Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad for Two People

Name: Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad for Two People
Yield: Serves 2
Ingredients: 1 , large egg; 1/2 teaspoon, Dijon mustard; 3/4 teaspoon, grated orange zest from 1 orange, zested orange cut into 4 wedges; 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 tablespoon)

1 comment

Main Courses

Chicken

For Two

SERVES2

TIME30 minutes

Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad for Two People

WHY THIS RECIPE WORKS

Ground almonds and panko make a light, crispy crust for these chicken cutlets. A single orange serves double duty for this meal—the zest flavors the coating for the chicken and the flesh serves as the base for a brightly flavored dressing f...

This is a members' feature.