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This fresh-tasting, quick-to-prepare dish makes a perfect weeknight supper. And be sure to buy chickens with a “5” rating, such as Mary’s California Bronze.
3 Tbs. chopped Italian parsley leaves
1 Tbs. snipped fresh chives
1 heaping tsp. microplaned orange zest
1/4 tsp. coarse ground black pepper
1/4 tsp. kosher salt
4 6-oz. chicken breast cutlets, pounded to 1/4-inch thickness
1/2 cup organic flour
1 large egg plus 1 tsp. water, lightly beaten
2 cups panko breadcrumbs
1/4 cup grapeseed oil
1 Meyer lemon, cut in half
- To make gremolata: combine parsley, chives, orange zest, pepper, and salt in small bowl, and set aside.
- One at a time, dredge chicken breasts in flour, then in egg, then press into breadcrumbs to coat evenly.
- Heat oil in a large skillet over medium-high heat. Cook chicken breasts two at a time, about 3 minutes per side, until golden and cooked through. Remove chicken breasts from pan, squeeze a little lemon over each, and salt to taste.
- Place chicken breasts on platter or individual plates, scatter 1 Tbs. gremolata over each, and serve immediately.
per serving: 464 cal; 42g pro; 12g total fat (2g sat fat); 43g carb; 140mg chol; 286mg sod; 2g fiber; 1g sugars
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