Almond Crusted Chicken Cutlets with Wilted Spinach


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs
  1           teaspoon  Dijon mustard
  1 1/4      teaspoons  grated zest from 1 ornage -- zested orange cut into 4 wedges
  1                cup  slivered almonds -- processed to fined crumbs
     1/2           cup  panko -- Japanese-style bread crumbs
  4                     boneless, skinless chicken breasts -- trimmed
     1/2           cup  vegetable oil
  5             ounces  baby spinach (about 6 cups)
  2             medium  oranges -- peel and pith removed, quartered through ends, sliced ¼" pieces
  1              small  shallot -- minced

Lightly beat eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together 
in a shallow dish. Mix almonds and panko in a separate shallow dish. Working with one piece of chicken 
at a time, dip into egg mixture , turning to coat well and allowing excess to drip off. Drop chicken 
into nut mixture and press nuts into chicken with fingers. Transfer breaded Chicken to a wire rack set
over a baking sheet and repeat with remaining chicken. Adjust oven rack to middle position and heat to 
200°F.

Heat 6 tablespoons oil in a heavy-bottomed, 12 inch nonstick skillet over medium-high heat until just 
smoking.  Place chicken into the skillet gently and cook until golden brown and crisp on the first 
side, about 2½ minutes. Flip chicken, reduce heat to medium and continue to cook until the meat feels 
firm when pressed gently, about 2 minutes. Transfer chicken to a paper towel-lined oven proof dish 
and place into oven. (This will be dependent on thickness of chicken breasts. If necessary, raise 

oven temperature to 400°F and place chicken into oven for no more than 3-4 minutes.) 

Discard oil in skillet, using tongs and paper towels wipe the skillet clean but leave any tidbits for 
the next step.

Place spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just 
smoking. Add orange slices and cook until lightly browned around the edges, 1 to 1½ minutes. Remove 
pan from heat and add remaining 1 tablespoon oil, shallot, ¼ teaspoon zest, ¼ teaspoon salt and 1/8 
teaspoon pepper and allow residual heat to soften shallot, about 30 seconds. Pour warm dressing with 
oranges over spinach and toss gently to wilt. Remove chicken from oven and serve immediately with 
salad and orange wedges. (One possibility is to slice breasts diagonally, place on top of spinach.)

Source:
  "Inside America's Test Kitchen"
                                    - - - - - - - - - - - - - - - - - - -