Chicken Scallopini with Blood Orange Salad
A wonderful combination of flavors
Ingredients
- header Salad
- 2 tablespoon olive oil
- 2 blood oranges, 1 juiced and 1 cut into segments
- 0.5 lemon, juiced
- unit 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 tablespoon goat cheese crumbles
- header Chicken Cutlet
- 2 chicken breasts, skinless (about 6 oz. each and each pounded to about 1/4" thick)
- unit all purpose flour (for dredging)
- unit salt and pepper, to taste
- 2 large eggs
- 0.75 cup fine fresh bread crumbs
- 0.75 cup finely shredded Parmesan cheese
- 2 tablespoon olive oil
- unit lemon wedges, as an accompaniment
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