Crispy Chicken Cutlet with Citrus Salsa

Simple, Easy and Delicious 

Chicken Cutlet

Simple, easy and delicious are three of my favorite words to describe go-to weeknight dinners. Especially when it involves a crispy, crunchy flavor filled chicken cutlet with a juicy orange salsa. The chicken is coated in a nutty almond flour Parmesan mixture, than seared in a hot pan on each side until golden brown.

All you need is one skillet, a few pantry staple ingredients, and you have a match made in easy-to-cook heaven .

Considering winter citrus season is coming to an end, this bright orange and herb filled salsa pairs perfectly with these crunchy cutlets. Most importantly, this recipe should be added to your go-to meal prep list. It can absolutely be prepared ahead and will turn into your new favorite healthy weeknight dinner! 

Crispy Chicken Cutlet with Citrus Salsa
Recipe type: Quick and Easy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crispy Chicken Cutlet
  • ¾ cup almond flour
  • 2 large eggs
  • 1½ cups oats ground in food processor or panko breadcrumbs
  • ¼ cup grated Parmesan
  • 1 tbsp mustard powder
  • Kosher salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets, pounded to ¼” thickness
  • 8 tablespoons olive oil, divided
  • Salsa:
  • 1 large blood orange
  • 1 Pomelo
  • 1 large navel orange
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • ¼ cup finely diced red onion
  • ½ cup chopped fresh cilantro parsley
  • 2 scallions, finely sliced
  • 1 small jalapeno diced (seeds removed if you prefer)
  • 1 tbsp citrus zest
  • Kosher salt and freshly ground black pepper
  1. Place almond flour in a shallow bowl season with S&P. Beat eggs in a second shallow bowl. Combine oat flour, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with oat mixture, pressing to adhere.
  3. Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt.
  4. Salsa - Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lime juice, cilantro, scallions, citrus zest and jalapeno. Toss lightly and season with salt and pepper, to taste.