Covering chicken cutlets in breadcrumbs and then pan frying them is one of the easiest, most delicious dinner options out there. The only question is how do you make each recipe different from the last? It all comes down to the sauce. You could do a rich, creamy bechamel sauce or you could do a balsamic reduction. Both are delicious options that add different flavors to the moist piece of meat. But since blood oranges are still in season, why not follow Clinton Kelly's suggestion and make a sweet, tangy orange sauce to ladle over the chicken? It's a nice change of pace from the savory sauces you see so often.
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