Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the rich crust. If you prefer, you can substitute veal or pork cutlets for the chicken.
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Very tasty results. It would work better to recommend pounding the cutlets to a measurement, say 1/4 inch thick, so the meat is uniformly thick. Then it would be easier to fry to doneness at the recommended temperature without excessive browning. The breading fell off the chicken pieces, especially when tested for doneness with a knife. The recipe recommended twice the amount of panko than needed, and it should have called for a bit more flour. It would be helpful to give an estimate of preparation time: this took me longer to prepare than I expected.
Twice as much panko is called for than is needed. Salsa best made with summer garden tomatoes.
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