Ingredients

serves 4

　　1 1/2 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 to 3 scallions, chopped

　　2 tablespoons EVOO (extra-virgin olive oil)

　　4 cups baby arugula leaves

　　

Step 1

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.

　　

Step 2

Cut into the chicken and across horizontally to butterfly each piece open. Lightly pound the chicken between wax papper, 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 medium-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.

　　

Step 3

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

　　

Step 4

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

　　Rachael Ray's Look + Cook