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Chicken Cutlets




Source of Recipe


Grandma Minnie






Recipe Introduction


This is a pretty basic recipe. I added using the Panko (Japanese bread crumbs). Simple but always a favorite!





List of Ingredients



• 4 boneless skinless chicken breasts (5 -6 oz each) try to get a premium brand.
  
• 1/2 cup kosher salt (or 1/4 cup table salt)
  
• 1/2 cup sugar
  
• 5 -8 slices high quality white bread, crusts removed and torn into rough 1 1/2 inch pieces.(if you don't want to use FRESH BREAD CRUMBS - use PANKO Japanese bread crumbs)
  
• Ground black pepper
  
• 3/4 cup all purpose flour
  
• 2 large eggs
  
• 1 tbsp plus 3/4 cup vegetable oil
  
• Lemon wedges for serving
  






Instructions



1. Pound the chicken breasts to even 1/2 inch thickness. THIS IS VERY IMPORTANT - Keep the pieces the same size so they cook evenly. VERY IMPORTANT STEP!
   
2. Dissolve salt and sugar into 1 qt of water in a gallon size zipper lock plastic bag. Add cutlets and seal the bag. Press out as much air as possible - refrigerate for 30 minutes.
   
3. Line rimmed baking sheet with triple layer of paper towels
   
4. Remove cutlets after 1/2 hour and lay in a single layer on the baking sheet. Cover with another triple layer of paper towels and press firmly to absorb all the moisture. Allow the cutlets to dry for 10 minutes.
   
5. If using bread process the bread in a food processor until evenly fine textured - 20 to 30 seconds. (You should have about 1 1/2 cups fresh bread crumbs)
   
6. Transfer crumbs to a baking dish Carefully peel paper towels off cutlest and sprinkle cutlets with pepper and set aside.
   
7. Adjust oven rack to lower middle position set large heatproof plate on rack and heat oven to 200.
   
8. Spread the flour in baking dish
   
9. Beat eggs with 1 tbsp oil in a second baking dish.
   
10. Spriad the crumbs in a 3rd baking dish
    
11. Brad teh cutlets one at time - first dredge cutlet in flour and shake off the excess. use a tongs and dip both sides of cutlet into the egg mixture. Allow the excess to drip back into the baking dish to ensure a very fine coating. Dip both sides of cutlet into bread crumbs pressing crumbs with fingers to form even cohesive coat. Place breaded cutlets into a single layer on a wire rack and set over baking sheet and allow coating to dry for about 5 minutes.
    
12. Meanwhile heat 6 tbsp of remaining oil in a heavy bottomed 10 in nonstick skillet med high heat until shimmering but not smoking - about 2 minutes.
    
13. Lay two cutlets gently in skillet and cook until deep golden brown and crisp on first side - gently pressing down on cutlets with wide metal spatula to help ensure even browning.
    
14. Using tongs flip cutlets and reduce heat to medium and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp - 2 1/2 to 3 minutes longer.
    
15. Line warmed plate with double layer of paper towels and set cutlets on top return plate to oven.
    
16. Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels. Repeat the last step with remaining 6 tbsp of oil in the now clean skillet and cook the remaining cutlets.
    
17. Serve with first batch with lemon wedges.
    






Final Comments


You need lost of paper towels! Worth all the effort!