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Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad

See full recipe on: Cook's Illustrated



Ingredients

2 large eggs
1teaspoon dijon mustard
1 1/4teaspoons grated orange zest from 1 orange, zested orange cut into 4 wedges
1cup sliced almonds , processed into fine crumbs in the food processor
1/2cup panko (japanese-style bread crumbs)
4 boneless, skinless chicken cutlets (5 to 6 ounces each), dried thoroughly with paper towels
1/2cup vegetable oil
5ounces baby spinach (about 6 cups)
2 medium oranges , peel and pith removed, and then quartered through the ends and sliced crosswise into 1/4 inch thick pieces
1 small shallot , minced (about 2 tablespoons)

Nutrition 4 servings

Per Serving % Daily Value
Calories 725
Fat 56g 87%
Carbs 13g 4%
Protein 42g 85%
Fiber 4g 17%
Cholesterol 192mg 64%
Sodium 188mg 7%
     
Fat
Carbs
Protein

Preparation








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