Almond-Crusted Chicken Cutlets With Wilted Spinach-Orange Salad Recipe

Posted by
Rate It!
Almond-Crusted Chicken Cutlets With Wilted Spinach-Orange Salad
Add your photo!
Ingredients
13
Count
Nutrition
677
Calories
Total time
21
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Lightly beat the eggs, mustard, 1 teaspoon orange zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
  2. Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 21/2 minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
  3. Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 11/2 to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining 1/4 teaspoon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 677.17 Kcal (2835 kJ)
Calories from fat 525.64 Kcal
% Daily Value*
Total Fat 58.4g 90%
Cholesterol 112.14mg 37%
Sodium 406.21mg 17%
Potassium 750.73mg 16%
Total Carbs 26.45g 9%
Sugars 6.17g 25%
Dietary Fiber 6.53g 26%
Protein 19.97g 40%
Vitamin C 32.2mg 54%
Iron 3.9mg 21%
Calcium 173.9mg 17%
Amount Per 100 g
Calories 262.75 Kcal (1100 kJ)
Calories from fat 203.95 Kcal
% Daily Value*
Total Fat 22.66g 90%
Cholesterol 43.51mg 37%
Sodium 157.61mg 17%
Potassium 291.29mg 16%
Total Carbs 10.26g 9%
Sugars 2.39g 25%
Dietary Fiber 2.53g 26%
Protein 7.75g 40%
Vitamin C 12.5mg 54%
Iron 1.5mg 21%
Calcium 67.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top