Chicken Cutlets With Orange And Arugula

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups breadcrumbs

1/2 cup grated Parmigiano Reggiano cheese

A little freshly grated nutmeg

A handful of flat leaf parsley, finely chopped

Zest of 1 orange

1 cup all-purpose flour

3 eggs, beaten

4 small pieces of boneless, skinless chicken breast (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 fresh oregano, finely chopped (optional)

1/2 small red onion or 2-3 scallions, chopped

2 tablespoons extra virgin olive oil (EVOO)

4 cups baby arugula leaves

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