Crispy chicken cutlets

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

These chicken breasts cook up quickly and are incredibly crispy. They're perfect for everyday use or for family gatherings. The pounded chicken breasts are dredged in flour, then dipped in an egg and mustard mixture and coated in breadcrumbs seasoned with grated Parmesan and lemon zest. After pan-frying, they develop a wonderful golden crust with a refreshing citrus flavor. Use airy Japanese panko breadcrumbs for the breading. They have a crispier texture and absorb less oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts, weighing 250g each.
3/4 cup flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1/3 cup finely grated Parmesan
1 teaspoon lemon zest
2/3 cup rapeseed oil
1 large ripe avocado, cut into wedges
Lemon wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, panko breadcrumbs, Dijon mustard, Parmesan cheese, lemon zest, Avocado

Cooking the dish according to the recipe:

Place the chicken on a cutting board. Hold a knife parallel to the cutting board and cut the chicken breasts in half, making two cutlets from each breast. Place the chicken between two pieces of plastic wrap and pound with a meat mallet to a thickness of 0.5 cm. Season both sides with salt and black pepper.
Place three shallow baking dishes side by side. Pour flour into the first. In the second, whisk together the mustard and eggs. In the third, combine panko breadcrumbs, Parmesan, lemon zest, and a little salt and pepper. Dredge each cutlet first in flour, then in the egg mixture, and finally in breadcrumbs. Place the cutlets on a clean baking sheet and refrigerate for 1 hour.

Preheat oven to 120°C.
Heat vegetable oil in a large nonstick skillet. Add the chops a few at a time and fry for 3 minutes on each side. Transfer to paper towels to drain excess oil and sprinkle with salt again. Place the chops on a clean baking sheet and place in a warm oven while you fry the rest.
Serve the chops with avocado and lemon wedges.

Categories:

recipe / Dinner / Main courses / Bird / Jamie Deen

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