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info@extravagonzofoods.com
Boise, Idaho USA

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Breaded Cutlets with Orange Salsa

Instructions
  1. Put breadcrumbes into a wide, shallow bowl or rimmed plate. Finely zest the oranges into the breadcrumbs.

  2. Add the Thyme, 1 tsp. salt and ½ tsp. pepper, toss to combine, breaking up any clumps of zest.

  3. Squeeze the juice of one of the oranges into a wide bowl or large zip top bag. Add the cutlets, turn or shake to coat, marinade for 10 minutes.

  4. Meanwhile, make the salsa: segment the remaining orange, cut the segments into a few pieces and toss with the tomato, onion and Cilantro. Add the extravaGONZO oil, and a pinch each of the salt and pepper. toss and season to taste with more cilantro, salt and pepper.

  5. Crack the egg and beat lightly in another shallow bowl. Put the flour on a rimmed plate and season with ½ tsp. salt and 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 the 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 oil over medium-high heat until the oil 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 to 5 minutes per side. Serve topped with some of the salsa.

 

Tom's Tip

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

  • 2 cups dried bread crumbs, such as panko

  • 2 fresh oranges (about 9 oz. each)

  • 1 tsp. chopped fresh thyme

  • kosher sea salt

  • fresh ground black pepper

  • 4 thin cut chicken breast, veal or pork cutlets (about 1 lb.)

  • 1 medium tomato, cored and cut into medium dice (about 1 cup)

  • 2 Tbsp. finely chopped red onion

  • 1 Tbsp. finely chopped fresh cilantro, more to taste

  • 2 Tbsp. extravaGONZO Jalapeno Lime Culinary Oil

  • 1 Egg

  • ¼ Cup unbleached all purpose flour

  • ¼ Cup grapeseed oil, more as needed

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