Orange & Parsley Chicken Cutlets served with Arugula

Thursday, December 15, 2011

Makes one Serving
  • 1 Chicken Breast
  • 1/4 cup grated Parmesan Cheese
  • 1/4 cup Coconut Flour
  • 3 tbsp. Golden Flax Meal
  • 2 tbsp. Italian Parsley, finely chopped
  • Zest of one orange
  • 1 Egg, beaten
  • 2 cups Spinach and Arugula mixed, or whatever greens you prefer
  • 1 orange
  • 2 tbsp. Yellow Onion, chopped
  • Oil for frying
  • Salt and Pepper, to taste
Combine the Parmesan cheese, golden flax meal, orange zest, and parsley in a shallow dish then set aside. 
Prep two more plates, one will have the flour and the other a beaten egg. Add about a 1/4 cup of vegetable oil to a non-stick skillet and place over medium heat. To pound out the chicken breast into a cutlet you will need to butterfly it (make sure you don't cut all the way through the breast, just enough to open it up) as well as wax paper or plastic wrap over your cutting board. Make a cut in your chicken, then place the chicken between two pieces of non-stick wrap and place on your cutting board. Pound the chicken out until it's very thin. Season the chicken with salt and pepper then dredge through the flour, egg, and finally the breadcrumbs. Fry in oil until golden brown, then flip and cook the other side. Meanwhile while the chicken is cooking, prepare your salad. I used a mixture of arugula and baby spinach that I garnished with chopped onion and a few chunks of the orange. Let the chicken drain over a cooling rack or between paper towels and serve warm on top of the salad. Enjoy!