Chicken cutlets are thin slices of chicken breast that are breaded and fried until golden and crispy.
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· 4 boneless, skinless chicken breasts · 1 cup all purpose flour · Kosher salt and freshly ground black pepper · 2 teaspoons granulated garlic · 2 teaspoons onion powder · 1 teaspoon crushed red pepper flakes · 3 large eggs · 2 ½ cups panko breadcrumbs · ½ cup grated pecorino romano · 8 tablespoons unsalted butter · ½ cup olive oil
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Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F. Try freezing the chicken breast for ten to 15 minutes before preparing, to make slicing easier.
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Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. Remove the chicken tender if it's still attached and place the breast on a cutting board. Place plastic wrap on a clean cutting board.
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Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Repeat with the all chicken.
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Mix the flour, 1 tablespoon each kosher salt, granulated garlic, onion powder and 1/2 teaspoon freshly ground black pepper and crushed red pepper flakes if using, in a shallow dish.
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Beat the eggs with 1 tablespoon water in a second shallow dish.
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Mix the panko, Pecorino-Romano, 1 tablespoon each of kosher salt, granulated garlic, onion powder, 1/2 teaspoon freshly ground black pepper and crushed red pepper flakes if using, in a third shallow dish.
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Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides.
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Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet.
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Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat.
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Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side.
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Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
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Serve it with lemon wedges; this dish is perfect solution to quick weeknight meals.
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