Panko-Breaded Chicken Cutlets
There's so much versatility to breaded chicken cutlets. You can top them on salads, serve in a sandwich, or serve on their own with your favourite dipping sauce. I first learned the basics of making a breaded chicken cutlet from America's Test Kitchen. Having a chicken cutlet pounded to a thin even surface allows uniform and quick cooking. The goal is to have the breading get nice and crispy, while achieving even and quick cooking with the chicken. If you have a thick piece of chicken, you'll burn the exterior before you're finished, and if it's an uneven surface, you'll get overcooked rubbery chicken. While I found the basic recipe worked, I wanted to add more flavour to the breading, use an oil with a higher smoke point to reduce the chance of burning, and opted for panko because panko is far superior than bread crumbs.
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Ingredients:
- ¾ cup panko crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1 egg
- ½ tablespoon plus ⅓ cup grapeseed oil
- ⅓ cup flour
- 2 boneless, skinless chicken breasts, tenderloins removed and pounded to ½" thickness, patted dry
- ¼ cup chopped fresh parsley
- sliced lemon wedges
Instructions:
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