A crispy savory crust makes pan-fried chicken cutlets addictive and universally delicious. Every culture has their own name, (Katsu, Schnitzel, Milanesa, etc), but the method is always the same. I recommend serving with a lemony vinaigrette dressed salad of crunchy vegetables and peppery greens for the ideal counterpoint. The ingredients are somewhat customizable, so feel free to play around with different seasonings and types of breadcrumbs. The chicken can be cut smaller for nuggets or you can swap the chicken for fish or pork. If you really want to get creative, experiment with cracker, chip, nut, and even pretzel-crusting by replacing the breadcrumbs. Flamming Hot Cheetos anyone?
Serves 2
- 2 chicken cutlets, or one boneless skinless chicken breast bisected horizontally in half
- 1/2 teaspoon kosher salt
- 1 tablespoon unbleached all purpose flour
- 1 egg
- 3/4 cup breadcrumbs (preferably panko, but any breadcrumbs will do)
- 1/4 cup grated Parmesan (or and additional 1/2 teaspoon salt)
- 1 1/2 teaspoon mustard powder (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/3 cup vegetable oil
- Season both sides of chicken with salt.
- Place flour and egg in a shallow bowl and whisk to until smooth. Combine panko, Parmesan (or salt), and optional mustard and garlic powders in a second shallow bowl and toss to combine. Working with 1 cutlet at a time, dip in egg mixture, allowing excess to drip off before coating in Parmesan/panko mixture, pressing to thoroughly coat all over with mixture. Repeat with second cutlet.
- Meanwhile heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering (but not smoking!), about 5 minutes. Cook cutlets, without moving, until bottoms are golden brown, about 4 minutes. Using tongs, carefully flip cutlets and cook until golden on second side, an additional 4 minutes. Transfer cutlets to a paper towel–lined plate. Serve with salad.
