Nutty Chicken Cutlets with Citrus Salad – Rachael Ray

Ingredients

• 4 boneless, skinless chicken breasts, butterflied (split open) and pounded very thin
• Salt and pepper
• About 1/2 cup skinless hazelnuts or almonds, toasted, then pulse-ground in a food processor
• 1/2 cup fine regular, whole wheat or gluten-free breadcrumbs
• 1 cup regular, whole wheat or gluten-free panko
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 2 tablespoons fresh thyme, finely chopped
• A handful of grated Parmigiano Reggiano cheese
• A handful of parsley, finely chopped
• Flour, for dredging
• 2 eggs, beaten
• Olive oil or canola oil, for shallow frying
• 1 cup blood orange or navel orange sections
• 5-6 cups arugula
• 1/2 small red onion, very thinly sliced
• 1/2 lemon
• Extra virgin olive oil (EVOO), for drizzling
• 4 wedges lemon