Made this last night with a salad. No starch. Not needed with the breading in our opinion. Will give you the recipe for the salad next post. But the two things went together surprisingly well considering they are not from the same cuisine families.
| Author: Jim Kirkley
Serves: 4 |
Chicken Cutlets |
INGREDIENTS
2 boneless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup, flour
2 tablespoons, Dijon mustard
2 large, eggs – lightly beaten
2 cups, panko breadcrumbs
1/3 cup, finely grated Parmesan
zest from one lemon
2/3 cup, canola oil
lemon wedges – for serving
METHOD
- Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets. Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness. Sprinkle them on both sides with salt and pepper.
- Set out three large plates and add the flour to the first. Whisk together the mustard and eggs and pour in the second. Mix together the panko, Parmesan, lemon zest and some salt and pepper and add to the third. Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.
- Preheat the oven to 250 degrees F.
- Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook for 3 minutes on each side. Remove to paper towels to drain and season again with salt. Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.
- Serve the cutlets with lemon wedges.
