CHICKEN CUTLETS

CHICKEN CUTLETS

INGREDIENTS

2½ cup AP Flour, 1 c separated 

1 cup Panko

½ cup Breadcrumbs

1 TBSP Cornstarch

2 Eggs, scrambled

1 quart of Canola Oil

Salt 

2lbs Boneless Chicken Breasts

We pound our cutlets thin and wide, but you can do whatever makes you happiest. You can scale it back as needed, but keeping the ratio in the dredge is the key.  Sometimes we make up a batch and keep it sealed in the pantry so we can shake out what we need.

INSTRUCTIONS

Combine 1½ cups of AP Flour, Panko, Breadcrumbs and Cornstarch and whisk together so they’re totally mixed. 

Set up three bowls. One with 1 cup AP Flour, the next with eggs, the third with the Panko & Breadcrumb mix. 

Pass your chicken through the three bowls. In the first, make sure there is full coverage and an even coating of flour. Next, fully coat with eggs. In the third, gently press dredged into the cutlet to make sure it’s heavily coated and when you pick it up from the bowl and give it a gentle shake, it’s still totally covered.

Heat canola oil in a frying pan to 350 degrees.

Carefully lay cutlets(away from you) in hot oil and cook, flipping periodically, until outsides are crunchy and golden brown and insides reach 165 degrees. Salt generously right out of the oil.