I love to make a chicken cutlet for every season. For summer, it was my everything bagel chicken cutlet with a chopped salad (it’s a year round endeavor but especially delicious during tomato season) and for this winter it’s this recipe with a citrus, fennel and arugula salad. I just LOVE bright, zingy flavors and textures with a salty, crunchy hot chicken cutlet. This salad poppppps with some lime juice marinated fennel, herbaceous arugula, salty castelvetrano olives, zesty orange slices, salted pistachios and an orange lime vinaigrette. You will be obsessed.
I recently started my substack — The Cook Nook — my little nook on the internet where people who love to cook can gather round and make it our mission to romanticize dinner at home. This recipe will be dropped on there with all the meal prep tips to make the cooking process as easy as possible, so if you’re interested in subscribing to get all the prep info feel free to do so!!!
By the way, if you want to make this gluten-free just use GF flour and breadcrumbs!
Chicken Cutlet with a Citrus, Fennel & Arugula Salad
Ingredients
Chicken Cutlets:
- 2 chicken breasts pounded thin
- Kosher salt for seasoning the chicken and breadcrumbs
- Black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- Avocado oil for frying (can sub another neutral oil)
Citrus Fennel Salad:
- 2 cups baby arugula
- 1 fennel bulb thinly sliced in half moons (reserve some fronds for garnish)
- Juice of half a lime
- 1 orange I used Sumo Citrus, peeled, segmented and chopped into 1-2 inch pieces
- 1/4 cup Castelvetrano olives sliced
- 1/2 shallot thinly sliced
- 2 tbsp salted roasted shelled pistachios roughly chopped
Citrus Shallot Vinaigrette:
- Juice of half a lime
- 2 tbsp fresh orange juice
- 1/2 shallot finely minced
- 3 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar or apple cider vinegar
- Salt and freshly ground black pepper to taste
Directions
- Start by seasoning the chicken cutlets generously with salt and pepper on both sides. Set up a breading station with three shallow large bowls or plates: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 2 generous pinches of salt.
- Dredge each chicken cutlet in flour (if using), dip it into the eggs, and then coat thoroughly in the panko mixture, pressing gently to adhere. Place onto a sheet pan or plate and set aside.
- In a large bowl, combine the arugula, sliced fennel, orange segments, Castelvetrano olives, and pistachios.
- In a small bowl or jar, whisk together the lime juice, orange juice, minced shallots, olive oil, and red wine vinegar or apple cider vinegar. Season with salt and pepper to taste.
- Heat the oil in a large skillet over medium heat until shimmering. Fry the breaded chicken cutlets for 3-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Arrange the crispy chicken cutlets on plates and top each with a generous portion of the citrus salad. Drizzle the salad with the vinaigrette and garnish with fennel fronds for a touch of elegance. Serve immediately.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Perfect summer dinner
Love this recipe so so much. Anytime of year it’s fabulous and quick. The acid of the dressing with the crisp warmth of the cutlet is just divine. Top 10 at home meal for me!
I’m thrilled you love this one! it’s one of my FAVORITES and I always was worried no one would try it haha so THANK YOU!!! Also, not sure if you’re part of my recipe club, but my January monthly booklet on substack has a lot of recipes that honor similar flavor profiles to this one. It’s dropping Monday Jan 5. Happy New Year!