Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad for Two People
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 2
Ingredients
1 large egg ½ teaspoon Dijon mustard ¾ teaspoon grated orange zest from 1 orange, zested orange cut into 4 wedges½ cup sliced almonds, processed into fine crumbs in the food processor¼ cup panko (Japanese-style bread crumbs)2 boneless, skinless chicken cutlets (4 ounces each), dried thoroughly with paper towels¼ cup vegetable oil 2 ½ ounces baby spinach (about 3 cups)1 medium orange, peel and pith removed, and then quartered through the ends and sliced crosswise into ¼ inch thick pieces½ small shallot, minced (about 1 tablespoon)
Before You Begin
It should take about 15 to 20 seconds to process the almonds into fine crumbs—don’t overprocess or the nuts will become oily. If you prefer, buy one large boneless breast and cut it in half widthwise to make two thin cutlets about 1/2 inch thick.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Lightly beat egg, mustard, 1/2 teaspoon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Mix almonds and panko in separate shallow dish. Working with one piece of chicken at a time, dip chicken into egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop chicken into nut mixture and press nuts into chicken with your fingers. Transfer breaded chicken to wire rack set over baking sheet.
- Heat 3 tablespoons oil in heavy-bottomed, 10-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and crisp on first side, about 2½ minutes. Using tongs, flip chicken; reduce heat to medium and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 minutes longer. Transfer chicken to paper towel-lined plate and place plate in oven. Discard oil in skillet and, using tongs and paper towels, wipe skillet clean.
- Place spinach in a large bowl. Heat remaining tablespoon oil in cleaned skillet over medium heat until just smoking. Add orange slices and cook until lightly browned around edges, 1 to 1 1/2 minutes. Remove pan from heat and add shallot, remaining 1/4 teaspoon zest, 1/8 teaspoon salt, and pinch pepper and allow residual heat to soften shallot, 30 seconds. Pour warm dressing with oranges over spinach and toss gently to wilt. Remove chicken from oven and serve it immediately with salad and orange wedges.
Time
30 minutesYield
Serves 2Ingredients
1 large egg
½ teaspoon Dijon mustard
¾ teaspoon grated orange zest from 1 orange, zested orange cut into 4 wedges
½ cup sliced almonds, processed into fine crumbs in the food processor
¼ cup panko (Japanese-style bread crumbs)
2 boneless, skinless chicken cutlets (4 ounces each), dried thoroughly with paper towels
¼ cup vegetable oil
2 ½ ounces baby spinach (about 3 cups)
1 medium orange, peel and pith removed, and then quartered through the ends and sliced crosswise into ¼ inch thick pieces
½ small shallot, minced (about 1 tablespoon)
Test Kitchen Techniques
Ingredients
1 large egg
½ teaspoon Dijon mustard
¾ teaspoon grated orange zest from 1 orange, zested orange cut into 4 wedges
½ cup sliced almonds, processed into fine crumbs in the food processor
¼ cup panko (Japanese-style bread crumbs)
2 boneless, skinless chicken cutlets (4 ounces each), dried thoroughly with paper towels
¼ cup vegetable oil
2 ½ ounces baby spinach (about 3 cups)
1 medium orange, peel and pith removed, and then quartered through the ends and sliced crosswise into ¼ inch thick pieces
½ small shallot, minced (about 1 tablespoon)
Test Kitchen Techniques
Ingredients
1 large egg
½ teaspoon Dijon mustard
¾ teaspoon grated orange zest from 1 orange, zested orange cut into 4 wedges
½ cup sliced almonds, processed into fine crumbs in the food processor
¼ cup panko (Japanese-style bread crumbs)
2 boneless, skinless chicken cutlets (4 ounces each), dried thoroughly with paper towels
¼ cup vegetable oil
2 ½ ounces baby spinach (about 3 cups)
1 medium orange, peel and pith removed, and then quartered through the ends and sliced crosswise into ¼ inch thick pieces
½ small shallot, minced (about 1 tablespoon)
Test Kitchen Techniques
Why This Recipe Works
Ground almonds and panko make a light, crispy crust for these chicken cutlets. A single orange serves double duty for this meal—the zest flavors the coating for the chicken and the flesh serves as the base for a brightly flavored dressing for the wilted spinach salad.
Before You Begin
It should take about 15 to 20 seconds to process the almonds into fine crumbs—don’t overprocess or the nuts will become oily. If you prefer, buy one large boneless breast and cut it in half widthwise to make two thin cutlets about 1/2 inch thick.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Lightly beat egg, mustard, 1/2 teaspoon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Mix almonds and panko in separate shallow dish. Working with one piece of chicken at a time, dip chicken into egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop chicken into nut mixture and press nuts into chicken with your fingers. Transfer breaded chicken to wire rack set over baking sheet.
- Heat 3 tablespoons oil in heavy-bottomed, 10-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and crisp on first side, about 2½ minutes. Using tongs, flip chicken; reduce heat to medium and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 minutes longer. Transfer chicken to paper towel-lined plate and place plate in oven. Discard oil in skillet and, using tongs and paper towels, wipe skillet clean.
- Place spinach in a large bowl. Heat remaining tablespoon oil in cleaned skillet over medium heat until just smoking. Add orange slices and cook until lightly browned around edges, 1 to 1 1/2 minutes. Remove pan from heat and add shallot, remaining 1/4 teaspoon zest, 1/8 teaspoon salt, and pinch pepper and allow residual heat to soften shallot, 30 seconds. Pour warm dressing with oranges over spinach and toss gently to wilt. Remove chicken from oven and serve it immediately with salad and orange wedges.
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