Breaded Chicken Cutlets with Orange Salsa

Breaded Chicken Cutlets with Orange Salsa
Photo by Scott Phillips

Ingredients

  • 1 medium tomato, cored and cut into medium dice (about 1 cup)
  • ¼ cup vegetable oil; more as needed
  • 2 cups dried breadcrumbs, such as panko
  • 2 oranges (about 9 oz. each)
  • ¼ cup unbleached all-purpose flour
  • 1 Tbs. finely chopped fresh cilantro; more to taste
  • Kosher salt and freshly ground black pepper
  • + 6 more ingredients
    • 1 tsp. chopped fresh thyme
    • 2 Tbs. finely chopped red onion
    • 2 tsp. extra-virgin olive oil
    • 4 thin-cut chicken breast cutlets (about 1 lb.)
    • 1 egg
    • 1-½ tsp. fresh lime juice; more to taste

Put the breadcrumbs in a wide shallow bowl or rimmed plate. Using a rasp-style grater, finely zest the oranges into the breadcrumbs. Add the thyme, 1 tsp. salt, and 1/2 tsp. pepper, and toss to combine, breaking up any clumps of zest. Squeeze the juice of one of the oranges into a wide bowl or l...

View full recipe at Fine Cooking

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