Perfect Chicken Cutlets
The most perfect, crispiest, juiciest, parmesan crusted chicken cutlets!
Ingredients
- 4 large chicken breasts, butterflied or 8 thin chicken breasts (pounded thin if needed)
- 3-4 cups panko breadcrumbs, seasoned or unseasoned
- 1-2 cups grated parmesan
- All purpose flour for dredging
- 1 lemon, zested and cut in half
- 4 large eggs
- 1 tbsp Dijon mustard
- A lot of olive oil, enough to coat the bottom of your pan by 1/2 inch or so (we maybe used 1/2 - 1 cup)
- Salt and pepper
- Flakey salt
- Carton of baby arugula
- Few handfuls of cherry tomatoes, sliced in half
- 1/2 shallot, sliced thin
- Good amount of shaven and grated parm
- Toasted pine nuts
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 tbsp dijon
- Salt &. Pepper
Preparation
- 1
Start by prepping the chicken making sure the large breasts are butterflied and pounded thin - you want your cutlets paper thin. _If you notice any icky chicken parts, remove those!
- 2
Get your dredging stations ready: 1. Flour; 2. Eggs whisked and mixed with dijon; 3: Breadcrumbs, grated parm, lemon zest
- 3
Salt and pepper your cutlets on either side and then pass through the stations in the above order, be sure to keep one hand wet for the eggs and one hand to handle dry ingredients or use tongs/a fork
- 4
Really pack the panko into the egg mixture so it forms a nice crust
- 5
Once they are breaded, let rest in the fridge for 30 minutes - 1 hour
- 6
Now you will shallow fry the chicken - add olive oil to a pan and you want it to coat the bottom with about 1/2 inch of oil - let this heat up on medium heat
- 7
Fry both sides of the chicken until golden, 3-5 minutes per side and DO NOT overcrowd the pan
- 8
Once the chicken is browned on both sides, place on a paper towel to remove excess oil and sprinkle with flakey salt and a squeeze of lemon
- 9
Toss all salad ingredients together in a large bowl and whisk the dressing together in a bowl - pour on top and toss arugula, eat immediately.