Crsipy, salty, dippable, versatile, FABULOUS.-That is the chicken cutlet. One of my favorite foods, and quite comparable to a potato chip. Classically wonderful and snacky, and I do think I could enjoy a bowl of cutlets, much like I could enjoy a bowl of potato chips. This is for YOU potato chip lovers, which is literally everyone...See!!!
This recipe is for you to make them and use in whatever way you would like, because they are the unsinkable ship. You could go chicken Parm with this recipe, you could go caesar salad with crispy cutlets, you could eat them over your kitchen counter when they’re hot and cripsy and dip them in all the condiments that are piling up in your fridge about to expire- You choose, its your trip to take, and BY GOD it will be a GREAT one.
Ingredients
Boneless skinless thighs or tenderloins, two butterflied breasts work too
1 egg
1/2 cup flour
salt
pepper
2/3 cup sesame seeds
2 cups neutral frying oil
Grab your shallow frying pan of choosing and put the oil into the pan, place on a med heat and let it get hot. We want it to reach 375 degrees when we are ready to fry.
Prep your chicken and dredging station while the oil is getting hot: Salt and pepper your chicken and set aside. Get a small baking dish and whisk your egg, add a pinch of salt and pepper to egg mixture. In a second small baking dish ( or plate) combine your panko and your sesame seeds together, add a pinch of sal and pepper. On a third plate put the 1/2 cup flour, salt and pepper. Grab another large plate and line with paper towels and set aside, this will be your landing plate for the chicken when it comes out of the oil.
Dredge your cutlets: Working one at a time, using tongs, or your hands, dip each cutlet into the flour mixture, egg, than bread crumbs- press chicken firmly into the bread crumb mixture on both sides to create a strong crust. Repeat with each cutlet and place on a large plate.
Fry your cutlets: Check the temp of your oil and make sure it has reached 375 degrees, anything less will not create a crispy cutlet. You can also check if your oil is hot enough with a few breadcrumbs, if they sizzle and float, your oil is ready. Place your cutlets in the pan, if you have a lot, work in batches ( you can hold some in the oven at 200 degrees while others are frying if you are cooking a large amount). I make sure that I am not crowding my cutlets in the pan so that I get a nice golden exterior on them. About 3 minutes per side. Transfer them to your lined paper towel plate and season with all over with salt, and if you want, a few extra sesame seeds:)
p.s
At any point in the Dredging stage that you may run low on panko, flour, or egg- just add more!!!
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