Chicken Cutlets Recipe

YIELDS: 4 serving(s) PREP TIME: 5 mins TOTAL TIME: 40 mins  CAL/SERV: 819

INGREDIENTS: 2 boneless, skinless chicken breasts (about 1 1/2 lb. total) 1/2 c. (60 g.) all-purpose flour 2 large eggs Kosher salt 1 1/3 c. plain panko bread crumbs 1 c. vegetable oil Lemon wedges, for serving

Step 1: On a chopping board, arrange 1 chicken breast. Slice into the thickest part of the breast, cutting about 3/4 of the way through with a sharp chef's knife held parallel to the cutting board.

DIRECTIONS:

Step 2: Once the breast is divided into two thinner cutlets, fold the top portion back as you would a book and keep cutting. Make 4 cutlets by repeating the process with the remaining chicken breast.

Step 3: Use a wire rack to line a baking sheet. Lay a sheet of plastic wrap that is 12" long on a spotless surface. Arrange two chicken cutlets, about one inch apart, on top. Place a second plastic wrap layer on top. 

Step 4: Reduce the thickness of the cutlets to 1/4 inch by carefully pounding them with the blunt end of a meat mallet or the side of a rolling pin. Place the cutlets on the ready rack. Continue with the remaining cutlets.

Step 5: Fill a sizable shallow dish with flour. Add a pinch of salt to a second big shallow dish and whisk the eggs. In a third large shallow dish, place panko.

Step 6: Sprinkle 1 1/2 teaspoons of salt on the chicken's outside. To coat, lightly dredge in flour and shake off excess. Shake excess after dipping into the eggs. Coat with panko, pressing firmly to stick. Go back to the rack.

Step 7: Pour oil to a depth of 1/2" into a sizable, heavy pot that is equipped with a deep-fry thermometer. When the thermometer reads 350°, turn up the heat to medium-high. A bread crumb should sizzle in the mixture.

Step 8: Gently place two cutlets in a single layer in the pan. Cook for two to three minutes, or until the bottom is golden brown. Cook the chicken for a further two to three minutes, or until golden brown, on the opposite side, using tongs or a fish spatula.

Step 9: Place cutlets on a dish lined with paper towels and sprinkle with a small amount of salt. Continue with the remaining 2 cutlets, adjusting the heat as needed to keep the oil at a constant temperature.

Step 10: Place the chicken on a serving tray. Accompany the dish with wedges of lemon.

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