Cutlets
Popular savory snacks like cutlets are native to South Asian nations like Sri Lanka.
Ingredients
- 4 chicken cutlets or 2 boneless skinless chicken breasts (about 12 ounces)
- Kosher salt, plus flaky sea salt for serving (optional)
- Black pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup unseasoned breadcrumbs (I like Panko)
- 1/2 cup grated Parmesan
- 2 teaspoons Italian seasoning
- Extra virgin olive oil, for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil)
- Lemon wedges, for serving
Instructions
- To prepare the chicken cutlets, start with two boneless, skinless chicken breasts and cut them in half horizontally using a sharp knife. With the other hand, carefully slice the chicken in as few strokes as possible using the palm of your hand to hold it flat and in place.
- To season the chicken, Dredge the chicken cutlets in a generous amount of salt and black pepper on both sides.
- Set up a location for dredging: Arrange three sizable shallow dishes or deep platters close to the chicken.I prefer to work from left to right, so add the flour to the first bowl. Beat the second bowl's eggs. Lastly, combine the Italian seasoning, parmesan, and breadcrumbs in the third. To the right, arrange a tray or empty plate for the breaded cutlets.
- Bread the chicken cutlets: Dredge each cutlet individually in the flour mixture, covering all sides, and then brushing off any excess. After that, move the cutlet to the dish with the beaten eggs and coat it completely, allowing any excess to drip off. Place the cutlet in the breadcrumbs and coat it on both sides, pressing the breadcrumbs firmly to adhere. Place the breaded cutlet on the platter that was set aside. Proceed with the leftover cutlets. To enable the breading to adhere, set the cutlets aside for approximately ten minutes.
- Set up a wire rack over a sheet pan next to the stove to start heating the oil. Add enough oil (I used 1/4 cup) to cover your nonstick skillet over medium-high heat. Heat till it starts to shimmer but not catch fire. To check the oil's readiness, add a little amount of breadcrumbs. When they begin to gently sizzle, the oil is ready. Reduce the heat a little bit if they sizzle loudly and brown rapidly.
- Pan-fry the cutlets: Carefully add one or two cutlets to the pan at a time, cooking in batches to prevent overcrowding. Using tongs, gently place each cutlet starting from the tip closest to you and working your way out to the farthest edge of the pan, being cautious not to splash the hot oil all over yourself.
- Flip: Cook for about 3 minutes on each side, or until golden brown on both sides. Once the cutlets are drained, move them to a wire rack and continue with the remaining cutlets, adding a tablespoon or two of olive oil in between each batch.
- Serve: Finish with a dusting of flaky sea salt, if desired. Present the cutlets with lemon wedges for squeezing.