Chicken Cutlets
….Has your family ever tried these crispy chicken cutlets? My family prefers chicken cutlets over pork cutlets. Occasionally, I make chicken cutlets for the family members who love chicken, but today, I made them for my grandson’s lunchbox. He is growing very quickly! My young grandson is already having a great time with many friends at school, and I’m thankful for that. Chicken cutlets are easy to prepare by thinly slicing the tender part of chicken breast, and they are versatile. While you can purchase pre-made cutlets, they are also easy to prepare using whole chicken breasts. Since chicken cutlets are thinner and generally more uniform, they cook quickly and evenly. I often include vegetables and make chicken cutlet burgers or wraps for a quick and delicious meal. Serve them with your favorite dipping sauces for a delicious appetizer or main course.
Servings: 4
Time: 40 minutes
Ingredients:
- 500g of chicken breast, sliced into 1-inch thickness.
- 2 eggs
- Season All to taste
- 3 tbsp flour
- 1 tbsp potato starch
- 3 cups panko
- canola oil for frying
…I doubled the ingredients.
Cooking Instructions:
- Pat dry the chicken breast with paper towels.
2. Slice the chicken breast and then lightly score both sides of the chicken pieces.
3. Sprinkle some Season All onto the chicken breast.
4. Coat each chicken breast thoroughly with the potato starch and flour. Repeat this process with the remaining chicken breasts.
5. Beat the egg, Mirin, and a pinch of sea salt in a bowl. Dip each chicken piece in the beaten egg and coat it with panko. Transfer to another tray.
6. Heat a pan over medium-high heat and add canola oil to it. Heat the oil to 350 degrees Fahrenheit (when you put a wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan. Put the chicken pieces into the pan and fry them until golden brown.
7. Serve it hot with some dipping sauce(ranch dressing and tomato ketchup).
You can also view this recipe on Instagram.
