Skillet Chicken Cutlets Recipe - TODAY

Chef notes

Chicken breasts get a bad rap when it comes to choice pieces from the whole bird. But if they are dredged and pan-fried to a golden crisp and served with mustard, a heavy hand of Parmesan, and a floral-yet-savory fennel pollen, there isn't a thigh or a leg you could trade me for them. If you are entertaining, you can prepare almost everything ahead of time, then just fry up the cutlets when you are ready to serve. Make it a meal with a nice, fresh salad.

Preparation

1.

Let the chicken breasts come to room temperature for 1 hour.

2.

Cut the chicken breasts in half horizontally. Place a piece of chicken between two sheets of parchment and use a rolling pin to pound the chicken into a cutlet about 1/4-inch thick. Transfer the cutlet to a plate and repeat with the remaining chicken.

3.

In a shallow bowl, combine the panko, cornflakes and cornstarch. In another shallow bowl, whisk together the milk, egg and Dijon. In a third bowl, mix the flour and dry mustard.

4.

Season each cutlet on both sides with salt, a twist or two of pepper, and a generous 1/2 teaspoon of the fennel pollen, pressing the spices into the meat. Dredge one of the cutlets in the mustard and flour mixture, followed by the milk and egg mixture, followed by the cornflake-panko mixture, and place on a plate. Repeat with the remaining cutlets.

5.

In a large, shallow skillet, heat 1/4 inch of oil to 375 F over medium heat. Carefully lay the cutlets in the hot oil, working in batches if necessary, and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the fried cutlets to a baking sheet lined with paper towels. While the cutlets are still hot, sprinkle with sea salt and the remaining fennel pollen.

6.

Serve with lemon wedges, topped with shaved Parmesan.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/Pr6XYAQ
via IFTTT