Breaded chicken cutlets go in just about anything
It’s hard to beat the versatility of a breaded chicken cutlet — on a salad, in a sandwich, over a bed of mashed potatoes. You can’t go wrong.
The key to evenly cooked, juicy cutlets is using pieces that are thinner than the boneless, skinless chicken breast halves straight out of the package (which often have tenderloins attached, the source of chicken tenders). Thinner pieces will also cook quicker, which is ideal for a weeknight dinner.
Pounding the breasts is a common solution, but that’s a hassle I prefer to avoid. Instead, I cut the breasts in half horizontally. (You could buy cutlets, but they’re more expensive.) Aim for portions that weigh 4 to 6 ounces and are about ½-inch thick. Some very large breasts can even be cut into thirds.
Quick and Crispy Chicken Cutlets
2-4 servings
Use a flavored mayo instead of the mustard, if you prefer. Mix up your flavors even more by adding other ingredients to the coating, whether it’s Parmesan cheese, fresh herbs or dried spices.
Frying the cutlets in two batches can help ensure an evenly golden crust on all of them. Reheat in a 350degree oven for 10 to 15 minutes until the crust is crisp and the chicken is warmed through.
From Becky Krystal, based on a recipe from America’s Test Kitchen. Ingredients
2 boneless, skinless chicken breast halves (8 to 11 ounces each; without tenderloins)
2 tablespoons Dijon mustard, or more as needed Kosher salt
Freshly ground black pepper
1 cup panko bread crumbs, or more as needed
4 tablespoons canola or vegetable oil, or more as needed Directions
Use a sharp knife to cut horizontally through each breast half. Move the knife through so the meat eventually opens like a book. Separate the two halves. (Trim and discard any visible globs of fat.)
Spread the panko bread crumbs in a shallow dish, such as a pie plate.
Use a brush or table knife to spread the mustard on the top side of a cutlet. (A thick coating will help the panko stick; apply more liberally than you would, say, a sandwich spread, but you should still be able to see the meat.) Sprinkle generously with salt and pepper.
Place the mustard-coated side of the chicken face down in the panko and press to adhere. Coat the other side of the chicken with the mustard, season lightly with salt and pepper and flip to finish coating with the panko. Transfer to a plate; repeat with the other 3 cutlets, adding more panko to the dish, as needed.
Let the breaded chicken cutlets rest for a few minutes to help the coating set and dry.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Line a plate with paper towels.
Once the oil shimmers — it will almost ripple — place 2 of the cutlets in the pan (laying them in away from you, so the end closest to you hits the pan first), leaving room between them. Cook for about 2½ minutes, until they are golden brown and crisp on the bottom, gently pressing down on the cutlets (a wide spatula is good) to help ensure even browning. If you get hot spots in the pan or if your oil is pooling on the sides, give the skillet a gentle shake to move things around.
Use a fork to turn over the cutlets (tongs may dislodge the breading); cook until the meat feels firm and the second side is deep golden brown and crisp, 2½ to 3 minutes, reducing the heat as needed to keep the breading from burning.When you cut into the center, no trace of pink should remain. Transfer them to the lined plate.
Repeat with the remaining 2 cutlets.
Serve warm, or at room temperature.
Nutrition | Calories: 310; Total Fat: 17 g; Saturated Fat: 2 g; Cholesterol: 85 mg; Sodium: 240 mg; Total Carbohydrates: 12 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 27 g.