Chicken Scallopini with Blood Orange Salad
Chicken Scallopini with Blood Orange Salad
A wonderful combination of flavors
Ingredients
- 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
Instructions
Salad
- Whisk olive oil, blood orange juice, lemon juice, salt and pepper together.
- Toss the onion, fennel, belgian endive and orange segments with dressing.
- Top salad with goat cheese crumbles and serve.
- Combine all purpose flour with salt and pepper, place flour seasoning on a plate.
- In a small shallow bowl, beat eggs lightly and season them with salt and pepper.
- In another small shallow bowl, stir together bread crumbs and Parmesan cheese.
- Pat chicken dry and dredge in flour, shaking off excess flour.
- Next, dip chicken in egg mixture, letting excess drip off.
- Coat cutlets with bread crumb mixture and put on a waxed paper lined tray.
- Chill cutlets for 15 minutes.
- 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.
- Remove skillet from heat.
- Transfer cutlets with a slotted spatula to paper towels to drain excess oil.
- Arrange chicken cutlets on the plate and top with salad.
- Serve with lemon wedges.
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