ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD
From Cook's Illustrated. "It should take about 10 seconds to process the almonds into fine crumbs-don't overprocess or the nuts will become oily. If you like, serve with couscous."
Provided by swissms
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
- Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
- Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Nutrition Facts : Calories 507, Fat 42.4, SaturatedFat 5.4, Cholesterol 105.8, Sodium 176.6, Carbohydrate 24.3, Fiber 5.8, Sugar 8.4, Protein 11.6
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Tahira Nur
[email protected]This recipe is a winner! The chicken is crispy and flavorful, and the salad is refreshing and light. I will definitely be making this again.
Davontae Overman
[email protected]I love that this recipe is healthy and delicious. The chicken is baked, not fried, and the salad is full of fresh vegetables. It's a great meal for a weeknight dinner or a casual lunch.
Supun Chathuranga
[email protected]This recipe is a great way to get your kids to eat their vegetables. The salad is packed with nutrients, and the chicken is a great way to get them to eat protein. Plus, it's all delicious!
lilly teo
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were amazing! The chicken was perfectly cooked and the salad was delicious. I'll definitely be making this again.
Abdul Rehman Anees
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and the results are always delicious. My family loves it, and I'm sure yours will too.
Shazab
[email protected]I love this recipe because it's so versatile. I've made it with chicken breasts, thighs, and even fish, and it always turns out great. The salad is also a great way to use up leftover vegetables.
Mai Ahmed
[email protected]This recipe is so easy to follow and the results are amazing! The chicken was crispy on the outside and tender on the inside, and the salad was a perfect balance of flavors. I will definitely be making this again.
Angelo Saide
[email protected]I'm always looking for new and exciting chicken recipes, and this one definitely fits the bill! The almond crust was a great way to add some extra flavor and texture to the chicken, and the salad was a refreshing and healthy side dish.
Kinzee Sanderfer
[email protected]This recipe is a keeper! The chicken was flavorful and crispy, and the salad was refreshing and light. I will definitely be making this again and again.
Crystal Cameron
[email protected]I made this for a potluck and it was a huge success! Everyone raved about the crispy chicken and the tangy salad. I'll definitely be making this again for future gatherings.
Qureshi Syco
[email protected]I followed the recipe exactly and the results were fantastic! The chicken was moist and juicy, and the salad was a perfect accompaniment. I will definitely be making this again.
Mohammed Khirul Alam Sohail
[email protected]I'm not a huge fan of chicken, but I was pleasantly surprised by this recipe. The almond crust was delicious and the salad was a great way to balance out the richness of the chicken.
Simone Williams-Brown
[email protected]This recipe was a hit! The combination of flavors was amazing and the chicken was cooked to perfection. I served it with roasted vegetables and it was a delicious and healthy meal.
Sagor Ahamed
[email protected]My family loved this dish! The chicken was crispy and flavorful, and the salad was light and refreshing. I especially appreciated the easy-to-follow instructions.
Mark Kind
[email protected]This recipe delivers in a big way when it comes to flavor! The almond-crusted chicken cutlets were juicy, tender, and flavorful, and the wilted spinach orange salad was a refreshing and tangy complement. I'll definitely be making this again for dinne