Almond-crusted Chicken Cutlets With Wilted Spinach-orange Salad


1 large egg
1/2 teaspoon Dijon mustard
3/4 teaspoon Grated orange zest from 1 orange, zested orange cut into 4 wedges
Table salt and ground black pepper
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)


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