Tonight's Dinner: Chicken cutlets in a blood orange butter sauce
How do you make breaded chicken cutlets extra special? Easy, add some blood oranges to your sauce.
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.
Chicken cutlets in a blood orange butter sauce
- 4 chicken cutlets
- 1-1/2 cups flour
- Salt and pepper to taste
- 2 eggs, lightly beaten
- 2 cups breadcrumbs
- 5 tablespoons olive oil, divided
- 4 tablespoons butter
- 1/4 cup capers
- 1/4 cup flat leaf parsley, chopped
- 2 blood oranges
- 1 shallot, chopped
- Pound the cutlets to 1/2-inch thickness and set aside. Juice one of the oranges and set aside. Peel the other orange and cut into sections and set aside.
- Sift together the flour, salt and pepper in one bowl. Place the eggs in a second bowl and the breadcrumbs in a third bowl. Dredge each cutlet in the flour, and then the egg and finally the breadcrumbs, pressing them to make sure the crumbs stick.
- Heat four tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about three minutes per side. Transfer the cutlets to a towel lined plate and wipe out the skillet.
- Melt the butter in the same skillet over medium heat. Once melted, stir in the capers, shallot and orange juice and remove from heat.
- In a small bowl, combine the remaining olive oil, parsley and orange sections. Ladle the orange butter sauce over the chicken and top with the orange parsley mixture. Serve immediately.