Almond-crusted Chicken Cutlets With Wilted Spinach-orange Salad


2 Large eggs
1 teaspoon Dijon mustard
1 1/4 teaspoons Grated orange zest from 1 orange, zested orange cut into 4 wedges
Table salt and ground black pepper
1 cup Sliced almonds , processed into fine crumbs in the food processor
1/2 cup Panko (Japanese-style bread crumbs)
4 Boneless, skinless chicken cutlets (5 to 6 ounces each), dried thoroughly with paper towels
1/2 cup Vegetable oil
5 ounces Baby spinach (about 6 cups)
2 Medium oranges , peel and pith removed, and then quartered through the ends and sliced crosswise into 1/4 inch thick pieces
1 Small shallot , minced (about 2 tablespoons)


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