Crispy Chicken Cutlet with Citrus Salsa
Prep time
Cook time
Total time
Crispy Chicken Cutlet
Recipe type: Quick and Easy
Cuisine: American
Serves: 4-6
  • 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.
Recipe by Savor The Kitchen at