Breaded chicken cutlets are one of those foods we always order out but hate to make at home. Why? Um, dredging, for starters. Here’s how to make the whole process a bit smoother.
What you’ll need: 4 chicken breasts, salt and pepper (to taste), 3 eggs, 2 tablespoons Dijon mustard, 2 tablespoons water, 1 cup flour, 3 cups panko bread crumbs, canola oil
Step 1: Butterfly the chicken breasts by slicing them vertically in half with a sharp knife. Be sure not to slice all the way through. You should be able to separate the breast to create a “winged” look.
Step 2: Place a butterflied chicken breast in between two sheets of parchment paper. Use a rolling pin or the smooth side of a meat tenderizer to flatten the chicken to about a quarter of an inch thick. Season both sides with salt and pepper, to taste. Repeat with the remaining chicken breasts.
Step 3: Wash your hands using Dial Complete Kitchen Collection Foaming Hand Wash, which kills 99.99 percent of common kitchen bacteria. Make it a point to thoroughly wash your hands after working with any raw meat, especially chicken.
Step 4: Prepare an egg wash by beating together the eggs, Dijon mustard and water.
Step 5: Create an assembly line with three shallow bowls: one for flour, one for the egg wash and one for the panko bread crumbs. Dredge each piece of chicken in the flour, then dip into the egg wash and finally coat with the bread crumbs. Wash your hands before moving on to the next step.
Step 6: Pour enough canola oil into a skillet so that the chicken breast will be able to “swim”; heat the oil to 350°F. Tip: If you don’t have a thermometer, drop a popcorn kernel into the oil. When it pops, you know the oil is hot enough for frying.
Step 7: Fry a panko-covered chicken breast until golden brown (about 8 minutes), flipping several times as it cooks. Repeat with the remaining chicken breasts.
Step 8: Drain on a paper-towel-lined plate. Serve with fresh lemon and a garnish of fresh parsley.