Chicken Cutlets with Orange and Arugula

Another recipe from Rachel Ray's Look and Cook. Planning to make this tonight, if I can only remember to buy arugula! Serves 4.

Ingredients:
1.5 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
Freshly grated nutmeg
A handful of fresh flat-leaf parsley leaves, finely chopped
Zest of 1 orange
1 cup all-purpose flour
3 eggs, beaten
4 small boneless skinless chicken breast halves, about 6 ounces each
Salt and pepper
Olive oil or vegetable oil, for frying
2 seedless oranges
2 yellow or orange tomatoes, seeded and diced
1 sprig of fresh oregano, leaves removed and finely chopped (optional)
1/2 small red onion or 2-3 scallions, chopped
2 tablespoons EVOO
4 cups baby arugula leaves

Combine the bread crumbs, cheese, nutmeg, parsley and orange zest in a shallow bowl. Place the flour in a second dish and the eggs in a third, positioned between the flour and the bread crumbs.

Cut into the chicken and across horizontally to butterfly each piece open. Lightly pound the chicken between wax paper, parchment paper, or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat them with the flour, eggs, and bread-crumb mixture. Heat 1/2 inch of frying oil in a very large skillet over medium to med-high heat. When the oil is hot, cook the cutlets 1 or 2 at a time, depending on the pan size, for about 2 minutes per side. As the cutlets are done, place on a baking rack to drain. The cutlets may be served at room temperature but you want them to remain crisp.

While the cutlets cook, peel and section the oranges to dice. Combine wit the tomatoes, oregano, onion, EVOO, and salt and pepper to taste. When ready to serve, gently mix in the arugula leaves.

Top the cutlets with mounds of orange and arugula salad and serve.

Night #1

Night #2 Leftovers: Same chicken and salad (next to each other instead of on top), with a side of creamy cheesy pasta.