Try this Crispy Chicken Cutlet recipe, or contribute your own.
Suggest a better description1 pkt dijon mustard
1 oz panko
10 oz pkg boneless, skinless chicken breast
1 romaine heart
¾ oz Parmesan
garlic
white wine vinegar (or apple cider vinegar)
olive oil
kosher salt & ground pepper
1 large egg
mayonnaise
microplane or grater
meat mallet (or heavy skillet)
large skillet
Finely grate ¼ teaspoon garlic into a large bowl. Finely grate Parmesan, if necessary.
To bowl with grated garlic, whisk in 2 tablespoons mayo, 1½ teaspoons Dijon mustard, and 1 tablespoon vinegar until smooth; gradually whisk in 1 tablespoon oil. Whisk in half of the grated Parmesan and several grinds of pepper; season to taste with salt. Set aside until ready to serve.
Whisk 1 large egg in a large shallow bowl or baking dish; season with salt and pepper. In a separate shallow bowl or dish, stir together panko and remaining Parmesan; season with salt and pepper. Pat chicken dry, then using a meat mallet or heavy skillet, pound to an even ¼-inch thickness; season all over with salt and pepper.
Dip chicken in egg mixture, letting excess egg drip back into bowl. Then dredge in panko mixture, pressing to help breading adhere. Heat ?-inch oil in a large skillet over medium-high until very hot and shimmering. Add chicken (oil should sizzle vigorously) and cook until golden-brown and just cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
Halve lettuce lengthwise, then cut crosswise into 1-inch pieces, discarding stem end. Transfer to bowl with dressing and toss well to coat. Serve crispy chicken cutlets with Caesar salad alongside. Enjoy!
The trick to shallow frying at home is allowing the oil to get hot enough before adding the shrimp—this will ensure the breading sticks to the shrimp not the skillet! How do you know when the oil is hot enough? Sprinkle a pinch of the panko into the oil, and it should sizzle and bubble vigorously. When working in batches, allow the oil to come back up to temperature before each.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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