Breaded Cutlets with Orange Salsa

These pork cutlets are breaded in a mixture of dried bread crumbs, orange zest, thyme, orange juice, and salt and pepper. After frying in grape seed oil, they're topped with a feisty orange salsa. 

Breaded Cutlets with Orange Salsa

Prep Time

40 minutes

Cook Time

10 minutes

Serves

4 people

This recipe for Breaded Cutlets with Orange Salsa is another in a series from extravaGONZO, featuring its crisp, pure-tasting Extra Virgin Olive Oil.

The cutlets are breaded in a mixture of dried bread crumbs, orange zest, thyme, orange juice, and salt and pepper. After frying in grape seed oil, they’re topped with a feisty orange salsa.

Note: If serving a crowd, double or triple the recipe as needed, and make in advance. Just reheat the chicken in 350 degree F oven until heated through before adding the salsa.

You can learn more about the company and shop for Gourmet Olive Oils and Balsamic Vinegars here. —Editor

Ingredients

  • 2 cups dried bread crumbs, such as Panko
  • 2 oranges (about 9 ounces each)
  • 1 teaspoon chopped fresh thyme
  • Kosher sea salt
  • Freshly ground black pepper
  • 4 thin cut chicken breast, veal or pork cutlets (about 1 pound)
  • 1 medium tomato, cored and cut into medium dice (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped fresh cilantro, more to taste
  • 2 tablespoons extravaGONZO Jalapeno Lime Culinary Oil
  • 1 egg
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup grapeseed oil, more as needed

Preparation

  • 1 Put breadcrumbes into a wide, shallow bowl or rimmed plate. Finely zest the oranges into the breadcrumbs.
  • 2 Add thyme, 1 teaspoon salt and 1/2 teaspoon pepper, toss to combine, breaking up any clumps of zest.
  • 3 Squeeze the juice of one orange into a wide bowl or large zip top bag. Add the cutlets, turn or shake to coat, marinate for 10 minutes.
  • 4 Meanwhile, make salsa: segment remaining orange, cut segments into a few pieces and toss with tomato, onion and cilantro. Add extravaGONZO oil, and a pinch each of salt and pepper. toss and season to taste with more cilantro, salt and pepper.
  • 5 Crack egg and beat lightly in another shallow bowl. Put flour on a rimmed plate and season with 1/2 teaspoon salt and a healthy grind of pepper.
  • 6 Lift a cutlet from the juice and shake off the excess liquid. Dip it first in the flour, coating both sides well and shaking off any excess flour. Then dip in egg letting the excess run back into the bowl, then into the breadcrumbs making sure both sides are well coated.
  • 7 In 12-inch skillet, heat oil over medium heat until the grape seed erupts into a lot of bubbles when you dip a corner of a cutlet. Fry the cutlets in batches if necessary to maintain a steady bubbling action, until cooked through and golden brown on both sides, 3-5 minutes per side.
  • 8 Serve topped with some of the salsa.

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