Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad
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 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.