Chicken cutlets in cheese breading with arugula and oranges

Ingredients:

• 4 small skinless chicken breast fillets (170 g each)
• 2 seedless oranges
• 2 diced yellow or orange tomatoes (remove seeds)
• 1 sprig fresh oregano (leaves finely chopped), optional
• A handful of finely chopped fresh parsley leaves
• 1.5 cups breadcrumbs
• 1/2 tbsp. grated parmesan
• A pinch of freshly grated nutmeg
• Zest of 1 orange
• 2 seedless oranges
• 1 cup premium wheat flour
• 3 beaten eggs
• 1/2 small red onion, chopped, or 2-3 green onions
• 4 cups young arugula leaves
• 2 tablespoons extra-virgin olive oil, plus oil for frying
• Salt and freshly ground black pepper

Preparation:

1. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, nutmeg, parsley, and orange zest. Place the flour in another bowl and the eggs in a third.
2. Make a horizontal cut into the chicken breasts, without cutting them all the way through, so that they open like a book.
   
   Unfold the meat along the cut and lightly pound it between sheets of parchment or cling film to form 4 large, very thin chops. Season the chicken with salt and pepper, coat in flour, then in eggs, and finally in breadcrumbs.
3. In a very large skillet, heat oil to a depth of 1.5 cm (0.6 in) over medium-high heat. Once hot, add the chops (1 or 2 at a time, depending on size).
   
   When the meat is cooked through, transfer it to a grill to drain off excess oil. The chops can be served at room temperature, but this will ensure they remain crispy.
4. While the chops are frying, peel, slice, and dice the oranges. Place them in a large bowl along with the tomatoes, oregano (if using), green onions, olive oil, and salt and pepper to taste. Toss with the young arugula leaves before serving.
   
   Transfer the chops to serving plates and top with the orange and arugula salad.