Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad

Published February 1, 2005.

Why this recipe works:

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartier, more elegant meal.

We started by pounding… read more

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartier, more elegant meal.

We started by pounding store-bought chicken breasts to the same thickness to ensure that they would cook evenly. Ground almonds paired with panko (Japanese-style bread crumbs) created a rich-tasting crust that was both light and crisp. After dipping the chicken breasts in eggs and the nut and panko mixture, we let them sit for a few minutes so the coating could set. Much like regular breaded chicken, the breasts had to be pan-fried in a fair amount of oil. Pan-frying can make a mess in a traditional skillet, so we used a nonstick pan. To make a quick salad with bright flavors, we heated orange slices to create a dressing in the skillet, then used the hot dressing to wilt the spinach.

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Serves 4

If you're starting with chicken breasts, prepare the cutlets as directed below. 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.

Ingredients

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