Chicken Scallopini with Blood Orange Salad

A wonderful combination of flavors



Adjust Servings

Recipe CategoriesChicken



2Tablespoonolive oil
2eachblood oranges, 1 juiced and 1 cut into segments
1⁄2eachlemon, juiced
 Eachsalt and pepper, to taste
1⁄2eachred onion, sliced into fine rounds
1eachfennel bulb, sliced very thinly
1eachbelgian endive, sliced in thin strips
1eachnavel orange, cut into segments
2Tablespoongoat cheese crumbles

Chicken Cutlet

2eachchicken breasts, skinless (about 6 oz. each and each pounded to about 1/4" thick)
 Eachall purpose flour (for dredging)
 Eachsalt and pepper, to taste
2eachlarge eggs
3⁄4Cupfine fresh bread crumbs
3⁄4Cupfinely shredded Parmesan cheese
2Tablespoonolive oil
 Eachlemon wedges, as an accompaniment



  1. Whisk olive oil, blood orange juice, lemon juice, salt and pepper together.
  2. Toss the onion, fennel, belgian endive and orange segments with dressing.
  3. Top salad with goat cheese crumbles and serve.


  1. Combine all purpose flour with salt and pepper, place flour seasoning on a plate.
  2. In a small shallow bowl, beat eggs lightly and season them with salt and pepper.
  3. In another small shallow bowl, stir together bread crumbs and Parmesan cheese.
  4. Pat chicken dry and dredge in flour, shaking off excess flour.
  5. Next, dip chicken in egg mixture, letting excess drip off.
  6. Coat cutlets with bread crumb mixture and put on a waxed paper lined tray.
  7. Chill cutlets for 15 minutes.
  8. In a 12" non-stick skillet, heat oil over moderately high heat until hot but not smoking, and saute cutlets 1 1/2-2 minutes on each side, or until golden and just cooked through.
  9. Remove skillet from heat.
  10. Transfer cutlets with a slotted spatula to paper towels to drain excess oil.
  11. Arrange chicken cutlets on the plate and top with salad.
  12. Serve with lemon wedges.


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