Chicken Scallopini with Blood Orange Salad

May 9, 2010 / By Foodland

Chicken Scallopini with Blood Orange Salad

A wonderful combination of flavors
Course Dinner, Main Course
Cuisine Chicken
Servings 2 Servings


  • Salad
  • 2 tablespoons olive oil
  • 2 blood oranges, 1 juiced and 1 cut into segments
  • 0.5 lemon, juiced
  • salt and pepper, to taste
  • 0.5 red onion, sliced into fine rounds
  • 1 fennel bulb, sliced very thinly
  • 1 belgian endive, sliced in thin strips
  • 1 navel orange, cut into segments
  • 2 tablespoons goat cheese crumbles
  • Chicken Cutlet
  • 2 chicken breasts, skinless (about 6 oz. each and each pounded to about 1/4" thick)
  • all purpose flour (for dredging)
  • salt and pepper, to taste
  • 2 large eggs
  • 0.75 cup fine fresh bread crumbs
  • 0.75 cup finely shredded Parmesan cheese
  • 2 tablespoons olive oil
  • lemon wedges, as an accompaniment


  1. Whisk olive oil, blood orange juice, lemon juice, salt and pepper together.
  2. Toss the onion, fennel, belgian endive and orange segments with dressing.
  3. Top salad with goat cheese crumbles and serve.
  1. Combine all purpose flour with salt and pepper, place flour seasoning on a plate.
  2. In a small shallow bowl, beat eggs lightly and season them with salt and pepper.
  3. In another small shallow bowl, stir together bread crumbs and Parmesan cheese.
  4. Pat chicken dry and dredge in flour, shaking off excess flour.
  5. Next, dip chicken in egg mixture, letting excess drip off.
  6. Coat cutlets with bread crumb mixture and put on a waxed paper lined tray.
  7. Chill cutlets for 15 minutes.
  8. In a 12" non-stick skillet, heat oil over moderately high heat until hot but not smoking, and saute cutlets 1 1/2-2 minutes on each side, or until golden and just cooked through.
  9. Remove skillet from heat.
  10. Transfer cutlets with a slotted spatula to paper towels to drain excess oil.
  11. Arrange chicken cutlets on the plate and top with salad.
  12. Serve with lemon wedges.
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