These chicken cutlets with orange and thyme sauce are the perfect marriage of sweet, savory and tangy, and are super simple weeknight meal that come together in less than 30 minutes.
Ingredients
1 pound thinly sliced chicken cutlets
4 mandarin oranges
1 shallot, diced
2 cloves garlic, diced
¼ cup dry vermouth
4 mandarin oranges
1 egg, beaten
1 tablespoon butter
½ cup grated parmesan cheese
1 cup breadcrumbs
6 fresh thyme sprigs, plus more for garnish
olive oil
salt and pepper
Instructions
Zest and juice one orange. Using a sharp knife, segment the remaining 3 oranges, avoiding the white pith, over a bowl to save the excess juice. Squeeze juice out of membranes and peels. Reserve juice and orange segments separately.
Dry chicken cutlets using a paper towel. Mix breadcrumbs, parmesan cheese, and season with salt and pepper. Bread chicken by dipping in egg and then dredging in parmesan breadcrumb mixture.
Heat olive oil in a pan over medium heat. Fry breaded chicken cutlets until browned on both sides, 5 to 7 minutes per side. Set cooked chicken aside.