Chicken has always been one of my favorite foods to eat. From the time I was a kid to the present day I love to eat chicken in all it various Epicurean delights. So this week I wanted to take a crack at making this tasty “Chicken Cutlet” recipe at home.
It is very simple to do and in less time that it takes a chicken to cross the road, you can have dinner on the table for your family. I like to serve this with a large garden salad on the side. You can also let the chicken cool and then slice it to put on top of your salad.
Ingredients:
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4″ thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
Directions:
1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess.
3. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
4. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side.
5. Transfer cutlets to a paper towel-lined plate and season with salt.
6. Serve with lemon.
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